Friday, October 20, 2006

thai red curry with pumpkin

Thai Red Curry with Pumpkin & Pork

pork – as much as you like
red curry paste – 3 tablespoons (get a pack from any supermarkets)
fish sauce – 2-3 tablespoons
palm sugar – 1-2 teaspoon
coconut cream – 1/2 cup
coconut milk – 2-3 cups
green/red chilies – 2, thinly sliced
¼ of medium pumpkin – peeled and finely cut to small bits
basil leaves – as much as you like


inn the medium hot pan/pot, heat coconut cream.
wait until coconut cream comes to boil – when you start to see it becomes bubbling and then you can smell the coconut aroma
add red curry paste, stirring regularly just to break the red curry paste
add pork, wait until pork is cooked through.

add 2-3 cups of coconut milk and wait until the curry comes to boil
add palm sugar and fish sauce
add pumpkin cubes into to boiling pot; wait until the pumpkin is cooked
add chilis

turn off the heat
add basil and keep warm
serve with streamed rice and garnished with fresh basil leaves

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