This easy Pork and Pumpkin Curry recipe offers a vibrant and flavorful twist on a classic, all without relying on coconut milk! Imagine tender pork infused with warming spices like ginger, garlic, and chilies, perfectly complemented by the sweetness of pumpkin and a rich, savory broth. This Thai-inspired dish is surprisingly simple to make, perfect for a weeknight meal or a special occasion, and requires no specialized culinary skills. Forget heavy, creamy curries; this version is lighter, brighter, and bursting with fresh, authentic tastes.
The unique blend of ingredients creates a surprisingly complex depth of flavor, far exceeding its ease of preparation. You'll be amazed at how quickly this delicious curry comes together. Ready to experience the deliciousness? Let's dive into the step-by-step instructions to create your own unforgettable Pork and Pumpkin Curry.
Tools Needed
- Pan
Ingredients
- Pork shoulder
- Pumpkin: 350 grams
- Spicy curry paste
- Shrimp paste
- Torn kaffir lime leaves
- Red chili peppers
- Palm sugar
- Pork seasoning powder
- Fish sauce
- Cooking oil
- Water
- Basil leaves
Step-by-Step Instructions
Step 1. Building the Flavor Base
- Heat up the pan and add cooking oil. Add curry paste and shrimp paste (can be pounded together beforehand). Stir-fry over low heat until fragrant.
- Add fish sauce and palm sugar. Stir-fry until the palm sugar melts.
Step 2. Cooking the Pork and Pumpkin
- Add the pork and stir-fry over high heat until partially cooked. Sprinkle with torn kaffir lime leaves.
- Add water and bring to a boil.
- Add pumpkin and cook until tender (easily pressed down with a spoon).
Step 3. Seasoning and Finishing Touches
- Season with pork seasoning powder and chili peppers.
- Add basil leaves and cook until fragrant.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Don't use high heat when frying the curry paste to avoid burning.
- Kaffir lime leaves help remove the smell of the meat and add aroma.
- When adding basil or other greens, ensure the curry is boiling.
- Curry paste can be stored for a long time in the refrigerator.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 25-35g
- Protein: 30-40g
FAQs
1. Can I use different types of pumpkin?
Yes! Butternut squash, kabocha squash, or even sweet potato will work well as substitutes for pumpkin. Adjust cooking time as needed depending on the vegetable's density.
2. What can I do if I don't have all the spices listed?
Don't worry! Feel free to substitute with what you have on hand. The key spices are ginger, garlic, and chili. You can reduce or omit others without significantly altering the taste.
This easy Pork and Pumpkin Curry is a testament to how simple and delicious Thai cuisine can be. Enjoy the vibrant flavors and satisfying warmth of this unique curry, perfect for any occasion. We hope you enjoyed this recipe and encourage you to share your culinary creations with us!