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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut pork into bite-size pieces. | 2. Peel pumpkin and cut into bite-size pieces. | 3. Detach basil leaves from stem. Slice chilies. | 4. 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. | 5. Add diced pork, lemongrass, and lime leaves, and stir as the pork begins cooking, adding coconut milk a couple of tablespoons at a time. | 6. Add pumpkin with the remaining coconut milk, season with fish sauce and sugar. | 7. Simmer, checking regularly, until pumpkin is cooked but not mushy. | 8. Stir in basil leaves, chilies, and lime juice and remove from heat. | 9. Serve with steamed rice, garnished with basil. | 10. Tips: For a less creamy sauce, add some water and adjust seasonings. For a vegetarian dish, use green beans instead of pork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin butt	1	lb	cut	403.4676	0.0	89.7602	2.2667
pumpkin	1 1/2		cut	7.425	1.6236	0.5098	0.0346
basil	2	cups	washed sweet	11.04	1.272	1.5119999999999998	0.3072
thai red chili pepper	2 -4		cut	403.4676	0.0	89.7602	2.2667
coconut milk	2	cans		1655.1724	39.8681	16.4798	171.5622
red curry paste	4 -6	tablespoons		403.4676	0.0	89.7602	2.2667
lemongrass	2		cut bruised	-	-	-	-
kaffir lime leaf	3		cut	403.4676	0.0	89.7602	2.2667
fish sauce	1 1/2	1/2		9.45	0.9828	1.3662	0.0027
sugar	1 1/2 - 2	tablespoons		0.0	0.0	0.0	0.0
lime juice	1/2			1.8906	0.6368	0.0318	0.0053

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.