Pork and Pumpkin Stir Fry
|Thai red curry paste||2 Tablespoon|
|Onions||2 , cut into thin wedges, layers separated|
|Vegetable oil||2 Teaspoon|
|Lean pork strips||1 Pound|
|Butternut squash||1 Pound, peeled, cut into 3/4 inch cubes (500 gram)|
|Kaffir lime leaves||4 , shredded|
|Palm sugar/Brown sugar||1 Tablespoon|
|Coconut milk||16 Fluid Ounce (2 cups, 500 milliliter)|
|Thai fish sauce||1 Tablespoon|
1. Place curry paste in wok and cook, stirring, over a high heat for 2 minutes or until fragrant. Add onions and cook for 2 minutes longer or until onions are soft. Remove from pan and set aside.
2. Heat oil in wok, add pork and stir-fry for 3 minutes or until brown. Remove pork from pan and set aside.
3. Add pumpkin, lime leaves, sugar, coconut milk and fish sauce to pan, bring to simmering and simmer for 2 minutes. Stir in curry paste mixture and simmer for 5 minutes longer. Return pork to pan and cook for 2 minutes or until heated.