Pumpkin fried in red curry paste - Pad Phrik Fak Tong
Pad Phrik Fak Thong (ผัดพริกฟักทอง) is a simple stir-fry dish in which pumpkin is sautéed in red curry paste. Because it's so easy to prepare, I used Hokkaido pumpkin.
This dish is quick to prepare and is perfect as a quick lunch or as part of a Thai menu.
Ingredients for 2 servings Pad Prik Fak Thong
The preparation of this wok dish is also suitable for beginners of Thai cuisine.
Just follow my cooking instructions.
| Pumpkin (e.g. Hokkaido) | 400 g |
| Red curry paste | 1 tbsp |
| fish sauce | 2 tbsp |
| Golden Mountain Sauce | 1 tbsp |
| Palm sugar or brown sugar | ½ tsp |
| Water | 1 tbsp |
| Thai basil (Horapa) | 2-3 stems |
| vegetable oil | 2 tbsp |
preparation
- Cut the pumpkin into small cubes. The good thing about Hokkaido pumpkin is that you don't have to remove the skin.
- Bring water to a boil and cook the pumpkin cubes for about 5 minutes, until they are no longer hard but still firm to the bite.
- Drain pumpkin in a sieve.
- In a small container, mix the fish sauce with the Golden Mountain sauce and a splash of water and dissolve the palm sugar in it.
- Pluck basil leaves from their stems.
- Heat vegetable oil in a wok or large frying pan and fry the curry paste until fragrant.
- Add diced pumpkin, mix with the curry paste and continue frying.
- Deglaze with the prepared sauce mixture and continue frying briefly.
- Turn off the heat, stir in the basil leaves and let it steep for a moment.
- Serve the finished Pad Phrik Fak Thong immediately with jasmine rice.
