How is Pumpkin used in Thai cooking?

Pumpkin - fak thong - in Thailand usually means kabocha squash, which is exceptionally sweet: pumpkin in texture, almost sweet-potato in flavour, with dense, golden flesh and edible skin once cooked. It's simmered into coconut curries, steamed into custards, and stir-fried with egg, holding its shape while turning soft and sweet. It's also gentle on the stomach and full of nutrients. We often leave the skin on for curries, where it softens enough to eat and helps the pieces keep their shape.

Can I cook with Pumpkin in a Chiang Mai cooking class?

Yes - we use Pumpkin in our hands-on classes. Explore them on our Cooking Classes page.

Pumpkin - Fresh Thai Vegetables | Thai Akha Kitchen

Pumpkin - fak thong - in Thailand usually means kabocha squash, which is exceptionally sweet: pumpkin in texture, almost sweet-potato in flavour, with…

Pumpkin - Fresh Thai Vegetables | Thai Akha Kitchen Pumpkin - fak thong - in Thailand usually means kabocha squash, which is exceptionally sweet: pumpkin in texture, almost sweet-potato in flavour, with…