Authentic Thai Pumpkin Curry Recipe

Nguyên liệu

• 1 cup pork (thinly sliced)
• 1 3/4 cups pumpkin (peeled and cut into bite-sized chunks)
• 2 cups coconut milk (divided into 1/2 cup (120ml) and 1 1/2 cup (360ml))
• 1 cup water
• 1 1/2 tbsp red curry paste (see notes)
• 1 chili pepper (to taste, see notes)
• 2 kaffir lime leaves (torn)
• 1/4 cup sweet basil
• 2 tbsp fish sauce
• 1 tbsp palm sugar

Cách làm

1. 1

   Heat 1/2 cup of coconut milk in a wok or pot over medium heat, stirring occasionally. Watch for the coconut milk to start bubbling. Then add the red curry paste and fish sauce. Stir everything together until the curry paste is fully mixed with the coconut milk.

2. 2

   Pour in the remaining coconut milk along with water, then add your pumpkin pieces. Reduce the heat to low and let it simmer for 10–15 minutes, depending on how large your chunks are. The pumpkin should be tender but not falling apart.

3. 3

   Add the pork and kaffir lime leaves to the pot, allowing it to simmer gently until the pork is cooked through and tender.

4. 4

   Taste your sauce to decide how much palm sugar to add. The amount will depend on the natural sweetness of your pumpkin—if the pumpkin isn’t sweet enough, go ahead and add the full amount of palm sugar, but if it’s already sweet, add less. Stir in the sweet basil and chilies. Give everything a good stir until the palm sugar is fully dissolved and the basil wilts. Serve immediately and enjoy!