Red curry with pork and pumpkin. A slow-cooked Thai red pork curry with a rich pumpkin sauce. Mop it all up with a serving of white rice. Add the pork to the wok and stir-fry over medium-high heat until golden brown.

Thai pumpkin, coconut milk, and chili paste, are all you really need to create a beautifully flavorful and comforting Thai pumpkin curry. If you want to add some protein, pork or chicken can easily be added to the mix. Peel pumpkin and cut into bite-size pieces. You can have Red curry with pork and pumpkin using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Red curry with pork and pumpkin

It's 200 grams of of slices pork.
You need 2 cup of of rough cut of pumpkin.
Prepare 2 cup of of coconut cream.
It's 1 tbsp of of red curry paste.
Prepare 1 tbsp of of oil.
It's 1 cup of of pork stocks soup.
Prepare 1 of full hand of sweet basil.
It's 2 tbsp of of oyster sauce (optional ).
It's 1 tbsp of of sugar.
It's 1 tbsp of of fish sauce.

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. Take the pumpkin and slice it first into wedges, cutting along the groves. Remove the skin by slicing it against the cutting board.

Red curry with pork and pumpkin instructions

In the pan heat oil add red curry paste and fry u ntill get red oil then fry in pork add hafe coconut cream and keep stiring u ntill pork is cooked ..
Add pumpkin and stir to get all coat in red curry add the rest of coconut cream and pork stocks.let's cook for 3 minutes..
Add sugar , oyster sauce and fish sauce stir in sweet basil. Stir to get all flavour mixed. Served on rice ..

Once when you have the pumpkin pieces all peeled, remove the seeds and strands by slicing a thin layer away from the inside. Then add the beef and gently simmer until only just cooked (simmer too long and the beef will become tough). Mercurio's Pork and Pumpkin Red Curry. I have made this dish a lot as it is one of my favourites and I have used quite a few different beers along the way - Ales and Lagers. I have to say though that I think the Duvel is the best beer I have used for this dish.