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Pumpkin Thai Stir Fry
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Description
Classic Thai flavor. You know, the one you think about right before you say, “Let’s go get Thai food!” the day your Aunt Flo comes to town. Just like the restaurant makes. You can do it! I like brown rice with this one.
Ingredients
- 2 Tablespoons Vegetable Or Peanut Oil
- 1 whole Shallot, Thinly Sliced (the Big Ones)
- ½ whole Onion, Thinly Sliced
- 8 cloves Garlic, Minced
- 1 dash Red Pepper Flakes, Or More To Taste
- 2 cups Raw Pumpkin, 1 Inch Cubes
- 1 cup Chicken Broth
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Fish Sauce
- 1 bunch Cilantro, Chopped
- 14 leaves Fresh Basil, Julienned
- ¼ cups Crushed Peanuts
- 1 whole Lime, Cut Into Wedges
Preparation
Do yourself a favor and make the brown rice BEFOREHAND. Brown rice takes about an hour to cook. Dinner is at five, so I start it at four. After my beauty nap.
Saute shallots and onion in oil until tender and browned. Add garlic and pepper flakes and cook for 2 to 3 minutes. Don’t let it burn. (Garlic burns easily and ruins the flavor!)
Add pumpkin and stock. Cover with a lid. Stir occasionally. The stock cooks the pumpkin. When the stock is gone, pumpkin should be tender, but not mushy.
Add soy and fish sauce. (Let me tell you about fish sauce. It sounds gross, but it WILL NOT make your food taste like fermented fish. It SMELLS HORRIBLE but just trust me, that initial smell cooks out. Please trust me. If you don’t add fish sauce, all you’ve got is Chinese food. Not Thai food.)
Sprinkle with cilantro and basil and peanuts. Serve hot over rice with sriracha sauce and fresh lime wedges.
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