Description
A comforting Thai curry featuring sweet pumpkin, a blend of aromatic spices, and creamy coconut milk for a delightful family meal.
Ingredients
Scale
- 12.5 ounces pumpkin, cut into cubes
- 3 red Thai chilis, sliced
- 2.2 ounces coconut milk (full-fat preferred)
- 1 1/2 tablespoons Thai red curry paste
- 5.3 ounces pork, cut into bite-sized pieces (or tofu)
- 1 1/2 cups water
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1/2 teaspoon sugar
- 1 cup fresh basil leaves
Instructions
- Wash the pumpkin and cut it into cubes.
- Slice the Thai chilis.
- Heat coconut milk in a saucepan over medium-high heat.
- Fry the red curry paste until fragrant.
- Add the pork pieces and cook until browned.
- Simmer with the remaining coconut milk and water.
- Incorporate the pumpkin and simmer until tender.
- Season with fish sauce and sugar.
- Finish by stirring in basil and more chilis.
- Serve over rice.
Notes
For extra aroma, add crushed garlic and ginger when frying the curry paste. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg