Pad Fakthong Bai Gaprau

Fried pumpkin with Thai-basil

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Ingredients

500 g	pumpkin (cleaned and peeled about 400g)
1 tbsp	garlic
5	Thai spring onions
5 stalk(s)	Thai celery
	light soy sauce
	oyster sauce
	palm sugar
1 tsp	freshly ground white pepper
1 long	red chili pepper
5 small	red chili peppers
1 handful	Thai basil leaves (Bai Gaprau)
	vegetable oil

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 10 min / Grade of difficulty: medium / Calories per portion: n/a

Clean, peel and cut pumpkin into small slices. Mince garlic and small chilies. Chop spring onions and celery stalks into pieces of about 5 cm. Cut long red chili into halves lengthwise, remove seeds and cut into very thin stripes. Remove Thai basil from the stalks.

Heat oil in a wok or pot and fry garlic until light yellow. Add pumpkin and fry for a moment, add some water and simmer for about 5 minutes. Now, add soy sauce, oyster sauce, palm sugar, pepper and the small chilies. Cook for about 10 more minutes or until the pumpkin is done. If necessary, add some water to keep the pumpkin from sticking, but the dish should be quite dry.

Add spring onions, celery and the basil. Stir well and serve.

This dish serves 6 as part of a 5 course meal.