This recipe transports you to the vibrant street food stalls of Thailand with its simple yet utterly delicious stir-fry of pumpkin and minced pork. The sweetness of the pumpkin perfectly complements the savory richness of the pork, creating a harmonious blend of flavors that will tantalize your taste buds. Imagine tender pumpkin pieces coated in a fragrant sauce, punctuated by the satisfying texture of the minced pork – a dish that's both comforting and exciting. We've used readily available ingredients to make this recipe accessible, perfect for a weeknight meal or a special occasion.
This mildly sweet and savory Thai-inspired dish is surprisingly easy to make. Forget complicated techniques; this recipe focuses on fresh, quality ingredients and a few simple steps to create a truly unforgettable meal. Ready to embark on a culinary journey to Thailand? Let's dive into the step-by-step process of making this delightful pumpkin stir-fry!
Tools Needed
- Wok or frying pan
Ingredients
- Pumpkin
- Minced pork: 300 grams (approx.)
- Basil leaves: 2-3 stalks
- Red chili peppers: 4-5 pieces (or more, to taste)
- Kaffir lime leaves: 2-3 (depending on size)
- Red curry paste: 1-2 tablespoons (adjust to spice preference)
- Sugar
- Seasoning powder
- Soy sauce
- Oil
- Water
Step-by-Step Instructions
Step 1. Prepare aromatics and ingredients
- Chop chili peppers diagonally. Pick basil and kaffir lime leaves.
Step 2. Stir-fry the pork and build the flavor base
- Heat oil in a wok or pan. Add red curry paste and stir-fry until fragrant.
- Add minced pork and stir-fry until cooked through.
- Add a small amount of water. Season with sugar, seasoning powder, soy sauce, and oil. Stir-fry until well combined.
Step 3. Cook the pumpkin
- Add pumpkin pieces and stir-fry. Cover the wok and let the pumpkin soften.
Step 4. Finish and serve
- Once pumpkin is cooked, add chili peppers, basil, and kaffir lime leaves. Stir to combine.
- Serve hot.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Use young pumpkin for best results. Cut pumpkin into not-too-big or thick pieces for even cooking.
- Adjust the amount of red curry paste to your preferred spice level.
- Taste and adjust seasonings as needed.
Nutrition
- N/A
FAQs
1. Can I use different types of pumpkin?
Yes! While kabocha or Japanese pumpkin works best for its sweetness and texture, you can substitute with butternut squash or even sweet potato for a similar result. Adjust cooking time as needed; harder squashes will require slightly longer cooking.
2. What can I do if my sauce is too thick or too thin?
If the sauce is too thick, add a tablespoon or two of water or chicken broth to thin it out. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid. You can also add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) for thickening.
This Stir-fried Pumpkin with Minced Pork recipe offers a delightful balance of sweet and savory flavors, showcasing the versatility of pumpkin in a surprisingly simple yet satisfying dish. Enjoy this taste of Thailand, perfect for a quick weeknight meal or a more elaborate dinner party. We hope you'll try this recipe and share your delicious creation with friends and family!