Thai pumpkin curry with Thai pork is one of the long time favourite recipes in my family. I think we made it the first time in 2008, but it is on the list every year. We make it in the wok with coconut milk, chicken broth and a lot of spices.
I have a lot of recipes with pumpkin already, and new will be added over time. Whether for breakfast, as a salad, a soup or an main course, there is surely something from everyone.
This year I started the pumpkin season with a delicious filled pumpkin from the oven. An Asian vegetarian recipe is the pumpkin noodle curry. As a last reference I can advise a lukewarm pumpkin salad.
Thai pumpkin curry with pork
Thai pumpkin curry with pork is a family favourite wok recipe with pumpkin, pork and a lot of spices.
- 2 tablespoons olive oil
- 450 grams pork chopped in pieces
- 2 pieces chili pepper chopped finely
- 2 tablespoons red curry paste
- 350 ml coconut milk
- 450 ml chicken broth
- 450 grams pumpkins chopped in pieces
Heat the olive oil in the wok pan.
Bake the pork, until it is golden brown on all sides.
Add the chili pepper and the curry paste and bake for a further 3-5 minutes.
Add the coconut milk and the chicken broth, and heat further until it cooks.
Add the pumpkin pieces, and let it simmer for 25-30 minutes.
Season with pepper and salt or other spices up to taste.