I keep coming across pumpkins when I’m shopping at the moment, so it was time to try out a new Thai recipe with them. The “Pad Prik Fak Tong Gai” (ผัดพริกฟักทองไก่) is a simple wok dish in which pumpkin is stir-fried together with chicken breast in red curry paste. Because it is so easy to process, I used Hokkaido pumpkin for this.
Ingredients for 2 people
- 400g Pumpkin (z.B. Hokkaido)
- 200g Chicken Breast
- 2 tbsp. Red Currypaste
- 2 tbsp. Fishsauce
- 1 tbsp. Golden Mountain Sauce
- ½ tsp. Palmsugar
- 1 tbsp. Water
- 3-4 stalks Horapa Thai-Basil
- 2 tbsp. plant-based Oil
First the pumpkin needs to be cut into small cubes. The good thing about Hokkaido pumpkin is that you don’t have to remove the peel. Then bring water to the boil and let the cubes cook in it for about five minutes until they are no longer hard but still firm to the bite. Finally, drain the pumpkin in a colander.
In the meantime, we can take care of the remaining ingredients for the wok dish. First of all, this means cutting the meat into bite-sized strips. Then mix the fish sauce with the Golden Mountain sauce and a splash of water in a small container and dissolve the palm sugar in it. Finally, pluck the basil leaves from their stems.
Now heat the vegetable oil in a wok or large pan and stir-fry the curry paste until fragrant. Then add the meat, mix it with the curry paste and fry it until it has completely changed color. Finally add the diced pumpkin, mix everything together and continue stir-frying.
In the next step deglaze the whole thing with the prepared sauce mix and continue to fry for a short while. Then turn off the heat, fold in the basil leaves and let them steep briefly. Serve the finished Pad Prik Fak Tong Gai immediately with steamed jasmine rice