appetite magazine
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:
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
  1. Heat a little oil in a hot pan or wok. Add the diced chicken and stir-fry until cooked through and lightly golden.
  2. 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.
  3. Stir in the red curry paste, palm sugar and light soy sauce. Toss well to coat everything evenly in the sauce.
  4. Add the sliced red chilli and basil leaves. Stir-fry briefly, just until the basil wilts and releases its aroma.
  5. Serve hot with steamed jasmine rice or spooned into crisp lettuce leaves for a lighter option.
Recipe by appetite magazine at https://www.appetitemag.co.uk/pumpkin-longevity-stir-fry/