Firecracker stuffed butternut pumpkin
TM6 TM5 TM31

Firecracker stuffed butternut pumpkin

4.0 (14 ratings)

Ingredients

Firecracker marinade

  • 60 g Sriracha sauce (see Tip)
  • 60 g white miso paste
  • 60 g peanut butter (see Tip)
  • 20 g honey
  • 10 g white vinegar
  • 60 g extra virgin olive oil

Pumpkin, pork and rice

  • 500 g lean pork mince
  • 4 tbsp Thai red curry paste (see Tips)
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 3 sprigs fresh Thai basil, leaves only
  • 3 makrut lime leaves
  • 1 butternut pumpkin, cut into halves lengthways and deseeded (approx. 23 cm long)
  • 1 stalk fresh lemongrass, cut into pieces
  • 2 garlic cloves
  • 30 g vegetable oil
  • 400 g jasmine rice
  • 270 g coconut milk
  • 630 g water
  • 2 tsp Vegetable stock paste, to taste (see Tip)
  • 150 g Chinese broccoli, trimmed and halved lengthways
  • 100 g fresh green beans, finely chopped (3 mm)
  • 1 lime, cut into wedges
  • 3 sprigs fresh coriander, leaves only
  • 1 fresh red chilli, finely sliced

Nutrition
per 1 portion
Calories
3581.8 kJ / 856.1 kcal
Protein
26.5 g
Carbohydrates
82.3 g
Fat
46.2 g
Saturated Fat
16.5 g
Fibre
6.2 g
Sodium
1003.4 mg

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