Pork and Pumpkin Stir Fry Recipe
Ingredients
| 2 tablespoons Thai red curry paste | ||
| 2 onions, cut into thin wedges, layers separated | ||
| Vegetable oil | 2 Teaspoon | |
| 500 g/1 lb lean pork strips | ||
| Butternut squash | 500 Gram, cut into cubes | |
| Kaffir lime leaves | 4 , shredded | |
| 1 tablespoon palm or brown sugar | ||
| 2 cups/500 mL/16 fl oz coconut milk | ||
| Fish sauce | 1 Tablespoon | |
Directions
1. Place curry paste in wok and cook, stirring, over a high heat for 2 minutes or until fragrant. Add onions and cook for 2 minutes longer or until onions are soft. Remove from pan and set aside.
2. Heat oil in wok, add pork and stir-fry for 3 minutes or until brown. Remove pork from pan and set aside.
3. Add pumpkin, lime leaves, sugar, coconut milk and fish sauce to pan, bring to simmering and simmer for 2 minutes. Stir in curry paste mixture and simmer for 5 minutes longer. Return pork to pan and cook for 2 minutes or until heated.
2. Heat oil in wok, add pork and stir-fry for 3 minutes or until brown. Remove pork from pan and set aside.
3. Add pumpkin, lime leaves, sugar, coconut milk and fish sauce to pan, bring to simmering and simmer for 2 minutes. Stir in curry paste mixture and simmer for 5 minutes longer. Return pork to pan and cook for 2 minutes or until heated.
Chef
