Are you looking for an easy and surprising pumpkin recipe for the fall? Then you should definitely try this Thai curry with pork and pumpkin! This simple wok dish only takes 15 minutes to prepare. Just enough to cut the two main ingredients and the herbs into small pieces. Then you have to fry the meat briefly. Then the rest is added and that has to simmer for half an hour. It's actually ready. Read all the details below the recipe card.
Making Thai curry with pork and pumpkin
This simple and deliciously spiced wok dish is particularly easy to prepare. And best of all, she's also very tasty! Keep in mind that you will want to fill your plate again.
They say preparation is half the battle. And in this case you will be already more than half the way!
The biggest job is carving the pumpkin. I always find that a bit dangerous. That is why it is important to have a large and sharp knife that cuts well. Then you don't have to exert much force and the risk of unexpected slipping is limited. And of course, you should also always make sure that your supporting hand is not somewhere in a risk area.
You can use both a Hokkaido pumpkin (those round orange pumpkins) and a butternut squash. Personally, I prefer to use a Hokkaido for this dish. As It has more color and taste.
For a serving of 2 people you will need about half a small Hokkaido. It's best to start by cutting it in half. And then you remove the seeds. Then you can cut discs of one to two centimeters. And remove the peel. The last step is to cut cubes of 1 to 2 cm.
The pork tenderloin
Now it is time for the pork. For this it is best to take a pork tenderloin or pork medallions. That is the best quality, and then the meat becomes nice and tender. You can also use pork goulash, but take into account a longer cooking time. That can be about 45 minutes. If you use that, you should also check regularly whether there is still enough liquid for the curry. You may need to add some water if necessary.
The last step in the preparation is the garlic and the red chili peppers. Crush the garlic cloves with a knife and then remove the skin. Then cut them into small pieces. Alternatively, you can also crush them directly with the garlic press above the wok. Halve the chili peppers lengthwise and then remove the seeds. Then cut it into small pieces.
Making Thai curry with pork and pumpkin in the wok
Now that we have prepared the four ingredients, we can start the stir-fry. To do this, we heat some oil in the wok and let it get very hot. Then add the pork cubes and sear it on all sides. Then we add the finely chopped chili peppers and the garlic. Stir fry this for a few more minutes.
After stir-frying comes cooking. We add the coconut milk and chicken stock to the wok. We now give them some time to get back to the boil. Then it's time to add the pumpkin cubes. When the curry boils, we reduce the heat. Now it's time to add the red curry paste and lemon juice. Now the curry can simmer for half an hour.
Meanwhile, you can cook the rice. I like to use parboiled rice instead of the classic white rice. It needs to cook longer to cook. About 25 minutes. But hey, isn't that just the time our curry needs to simmer in the wok?
I love stews, casseroles and curries with pork. They are easy to make and always taste well. And you can have them on the evening of a busy weekday, as well as for a Sunday dinner. Be sure to check out the following recipes for more inspiration:
- Sweet and sour pork squares.
- pork curry with pineapple and bell pepper.
- Creole stew.
- Pork medallions wrapped in farm ham.
The bad thing about autumn is that summer is over. But that is more than compensated for by typical autumn delights in the kitchen. And pumpkin is, of course, the autumn vegetable par excellence. But pumpkins are usually quite large. So you have to do something with the leftovers. These are some recommendations for such leftover usage:
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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