- Heat oil over medium heat, add Valcom Red Curry Paste and stir-fry for 1 min or until oil appears.
- Add half of TCC Coconut Milk and cook for 2 mins, stirring frequently.
- Add pumpkin and cook for further 2 mins.
- Add pork, the remaining TCC Coconut Milk, sugar and Squid Brand Fish Sauce and bring to boil, then keep boiling for 5 mins.
- Add basil and stir through.
- Remove from heat and garnish with coriander.