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

Ingredients for Stir-Fried Pumpkin with Chillies and Basil (Fakthong Pad Bai Horapa)

• 8 garlic cloves, chopped

• 120 g (120g) onions, halved and sliced into strips

• 100 ml (110ml /90ml ) Vegetable Stock

• 600 g (450g 140g ) pumpkin, peeled and cubed

• 40ml soy sauce

• 2 tablespoons oyster sauce

• 1 1/2 tablespoons honey

• 4 handfuls Thai basil leaves, to garnish

• 3 red chillies seeded and finely sliced, to garnish

How to make Stir-Fried Pumpkin with Chillies and Basil (Fakthong Pad Bai Horapa)

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 chilli. Serve with brown rice.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.