Thai Pork and Pumpkin Curry
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8-12
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)
directions
- Cut pork into bite-size pieces.
- Peel pumpkin and cut into bite-size pieces.
- Detach basil leaves from stem. Slice chilies.
- 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.
- Add diced pork, lemongrass, and lime leaves, and stir as the pork begins cooking, adding coconut milk a couple of tablespoons at a time.
- Add pumpkin with the remaining coconut milk, season with fish sauce and sugar.
- Simmer, checking regularly, until pumpkin is cooked but not mushy.
- Stir in basil leaves, chilies, and lime juice and remove from heat.
- Serve with steamed rice, garnished with basil.
- Tips: For a less creamy sauce, add some water and adjust seasonings. For a vegetarian dish, use green beans instead of pork.
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RECIPE SUBMITTED BY
Kate S.
Parnell, 0