Firecracker stuffed butternut pumpkin

Name: Firecracker stuffed butternut pumpkin
Prep time: 20 min
Cook time: 55 min
Total time: 55 min
Yield: 6 portions
Ingredients: 60 g Sriracha sauce; 60 g white miso paste; 60 g peanut butter; 20 g honey; 10 g white vinegar; 60 g extra virgin olive oil; 500 g lean pork mince; 4 tbsp Thai red curry paste; 1 tbsp fish sauce; 1 tsp sugar; 3 sprigs fresh Thai basil; 3 makrut lime leaves; 1 butternut pumpkin; 1 stalk fresh lemongrass; 2 garlic cloves; 30 g vegetable oil; 400 g jasmine rice; 270 g coconut milk; 630 g water; 2 tsp Vegetable stock paste; 150 g Chinese broccoli; 100 g fresh green beans; 1 lime; 3 sprigs fresh coriander; 1 fresh red chilli

4.0 14 évaluations

Préparation 20min

Total 55min

6 portions

Ingrédients

Firecracker marinade

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

Pumpkin, pork and rice

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