Thai Pork And Pumpkin Curry Recipe

Name: Thai Pork And Pumpkin Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork tenderloin or 1 lb pork butt, cut into 3/4-in chunks; 1 1/2 lbs pumpkin, cut into 3/4-in chunks (or kabocha); 2 cups sweet basil or 2 cups Thai basil, washed and patted dry; 2 -4 Thai red chili peppers, cut into thin slivers with seeds (optional); 2 (19 ounce) cans coconut milk; 4 -6 tablespoons red curry paste or 4 -6 tablespoons yellow curry paste; 2 stalks lemongrass, cut in half lengthwise, bruised with the flat of a knife (optional); 3 kaffir lime leaves, cut into thin slivers (optional); 1 1/2 tablespoons fish sauce (or more to taste); 1 1/2 - 2 tablespoons sugar or 1 1/2-2 tablespoons palm sugar; 1/2 lime, juice of (optional)

Servings: persons

1 lb pork tenderloin or 1 lb pork butt, cut into 3/4-in chunks
1 1/2 lbs pumpkin, cut into 3/4-in chunks (or kabocha)
2 cups sweet basil or 2 cups Thai basil, washed and patted dry
2 -4 Thai red chili peppers, cut into thin slivers with seeds (optional)
2 (19 ounce) cans coconut milk
4 -6 tablespoons red curry paste or 4 -6 tablespoons yellow curry paste
2 stalks lemongrass, cut in half lengthwise, bruised with the flat of a knife (optional)
3 kaffir lime leaves, cut into thin slivers (optional)
1 1/2 tablespoons fish sauce (or more to taste)
1 1/2 - 2 tablespoons sugar or 1 1/2-2 tablespoons palm sugar
1/2 lime, juice of (optional)

1
Cut pork into bite-size pieces.
2
Peel pumpkin and cut into bite-size pieces.
3
Detach basil leaves from stem. Slice chilies.
4
Pour the thick creamy top half of the coconut milk into a large pot, bring to boil on medium heat, and stir in the curry paste. Fry, stirring constantly, until aromatic, darker in color, and oily on the surface.
5
Add diced pork, lemongrass, and lime leaves, and stir as the pork begins cooking, adding coconut milk a couple of tablespoons at a time.
6
Add pumpkin with the remaining coconut milk, season with fish sauce and sugar.
7
Simmer, checking regularly, until pumpkin is cooked but not mushy.
8
Stir in basil leaves, chilies, and lime juice and remove from heat.
9
Serve with steamed rice, garnished with basil.
10
Tips: For a less creamy sauce, add some water and adjust seasonings. For a vegetarian dish, use green beans instead of pork.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb pork tenderloin or 1 lb pork butt, cut into 3/4-in chunks, 1 1/2 lbs pumpkin, cut into 3/4-in chunks (or kabocha), 2 cups sweet basil or 2 cups Thai basil, washed and patted dry, 2 -4 Thai red chili peppers, cut into thin slivers with seeds (optional), and more.

Yes, Thai Pork And Pumpkin Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Pork And Pumpkin Curry

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