Pumpkin longevity stir-fry
A fragrant red curry stir-fry combining tender chicken, sweet pumpkin and basil for a balanced, vibrant Thai-inspired dish
Author: Zen Group
Serves: 2
Ingredients
- 1tbsp oil (for frying)
- 100g chicken fillet, diced
- 1 egg
- 100g pumpkin, peeled and cut into small cubes
- Water/stock
- 1tsp red curry paste
- 1tsp palm sugar (can substitute for white or brown sugar)
- 1tsp light soy sauce
- 1 red chilli, sliced
- 10g fresh basil leaves
- Jasmine rice or crisp lettuce leaves, to serve
Method
- Heat a little oil in a hot pan or wok. Add the diced chicken and stir-fry until cooked through and lightly golden.
- Crack in the egg and stir quickly to scramble. Add the pumpkin and a small splash of water or stock. Lower the heat and cook gently until the pumpkin becomes soft.
- Stir in the red curry paste, palm sugar and light soy sauce. Toss well to coat everything evenly in the sauce.
- Add the sliced red chilli and basil leaves. Stir-fry briefly, just until the basil wilts and releases its aroma.
- Serve hot with steamed jasmine rice or spooned into crisp lettuce leaves for a lighter option.
