Stir Fried Pumpkin With Chiles And Basil Fakthong Pad Bai Horapa Recipes

STIR-FRIED PUMPKIN WITH CHILES AND BASIL (FAKTHONG PAD BAI HORAPA)

Provided by Paisarn Cheewinsiriwat

Categories Wok Garlic Side Stir-Fry Vegetarian Quick & Easy Dinner Basil Pumpkin Healthy Soy Sauce Chile Pepper Fat Free Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 9

Stir-Fried Pumpkin with Chiles and Basil (Fakthong Pad Bai Horapa) image

Steps:

In a heavy wok, stir-fry garlic and onion using half of the vegetable stock, until browned. Add pumpkin cubes, moisten with remaining vegetable stock and stir constantly until pumpkin is cooked. Season with soy sauce, oyster sauce and honey. Sprinkle with Thai basil leaves and sliced red chile. Serve with brown rice.

Ingredients

8 garlic cloves, chopped
120 g (4 1/4 oz) onions, halved and sliced into strips
100 ml (3 1/2 fl oz/3/8 cup) Vegetable Stock
600 g (1 lb 5 oz) pumpkin, peeled and cubed
2 1/2 tbsp soy sauce
2 tbsp oyster sauce
1 1/2 tbsp honey
4 handfuls Thai basil leaves, to garnish
3 red chiles seeded and finely sliced, to garnish

ORIENTAL PUMPKIN STIR FRY

Make and share this Oriental Pumpkin Stir Fry recipe from Food.com.

Provided by Nolita_Food

Categories One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 10

Oriental Pumpkin Stir Fry image

Steps:

Peel pumpkin, remove seeds, wash and cube.
Heat oil in a large pan, stir fry garlic, ginger and green onions until fragrant (2-3 minutes).
Add pumpkin, sprinkle in sugar and sauté for about 8-10 minutes until the pumpkin is soft.
Add in chicken stock and fish sauce, bring to a boil.
Then reduce heat and let it simmer for about 15 minutes.
The pumpkin will be a little mushy at this point.
Stir in preserve evenly, sprinkle with pepper and serve with jasmine rice (or just eat by itself).

Ingredients

750 g pumpkin
125 ml chicken stock
2 -3 garlic cloves, minced
2 slices gingerroot, minced
2 stalks green onions, chopped
1 tablespoon sugar
1 tablespoon apricot preserves
2 tablespoons fish sauce
1 tablespoon canola oil
1 pinch pepper

GROUND CHICKEN STIR FRIED WITH BASIL - KAI PAD BAI KAPROW

This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty! Based on a Madhur Jaffrey recipe, my husband makes this dish often.

Provided by Julesong

Categories Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ground Chicken Stir Fried with Basil - Kai Pad Bai Kaprow image

Steps:

In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
Add ground chicken and sauté until browned.
Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
Saute for another 3 to 4 minutes.
Serve with rice.
Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.

Nutrition Facts : Calories 584.5, Fat 39.2, SaturatedFat 7.9, Cholesterol 195, Sodium 1324.1, Carbohydrate 17.6, Fiber 2.5, Sugar 9.1, Protein 42.9

Ingredients

3 tablespoons vegetable oil
1 medium white onion, chopped
1/2 cup chopped fresh basil (Thai basil preferred)
5 cloves garlic
2 green onions, chopped
2 Thai red chili peppers, seeded and cut into strips,amount to taste
1 teaspoon freshly grated ginger
1 lb ground chicken (or turkey)
5 teaspoons fish sauce (or salt to taste)
1 1/2 teaspoons dark brown sugar

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