Thai Pork and Pumpkin Curry |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I fell for this curry the first time I tasted it. 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:
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.
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