Yellow Curry with Pumpkin and Pork

Name: Yellow Curry with Pumpkin and Pork
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 2/3 cups Ground pork loin; 5 1/3 teaspoons Lemongrass bottom portion, finely chopped; 5 Kaffir lime leaves stems removed, finely chopped; 2-3 Garlic, large clove finely chopped; 1 1/3 teaspoons White pepper, finely ground; 4 cups Pumpkin peeled, cut into bite-sized pieces; 2 2/3 cups Coconut milk; 5 1/3 tablespoons Yellow curry paste; 2 2/3 tablespoons Coconut sugar; 2 2/3 tablespoons Light soy sauce; 9 Garlic, large cloves chopped or crushed; 2 2/3 tablespoons Vegetable oil; 2 2/3 cups Water as needed

Kaeng Kari Fak Tong

Sweet pumpkin and lemongrass-scented pork meatballs in a creamy yellow curry

Prep: 10 min
Cook: 15 min
Serves: 4
Heat: mild

This curry pairs sweet pumpkin with small, lemongrass-scented pork meatballs in a creamy yellow curry sauce, making it substantial enough for a light lunch or a satisfying side alongside other dishes. The meatballs get seasoned directly with chopped lemongrass, kaffir lime, and garlic before being shaped small and laid gently into the simmering curry, where they're left undisturbed just long enough to firm up before being turned. Pumpkin goes in only for the final few minutes, pulled from the heat while it's still firm, so the finished curry keeps some texture rather than turning to mush.

Ingredients

2 2/3 cups Ground pork loin
5 1/3 teaspoons Lemongrass (bottom portion, finely chopped)
5 Kaffir lime leaves (stems removed, finely chopped)
2-3 Garlic, large clove (finely chopped)
1 1/3 teaspoons White pepper, finely ground
4 cups Pumpkin (peeled, cut into bite-sized pieces)
2 2/3 cups Coconut milk
5 1/3 tablespoons Yellow curry paste
2 2/3 tablespoons Coconut sugar
2 2/3 tablespoons Light soy sauce
9 Garlic, large cloves (chopped or crushed)
2 2/3 tablespoons Vegetable oil
2 2/3 cups Water (as needed)

Directions

Finely chop the lemongrass, kaffir lime leaf, and one or two cloves of garlic, either by hand or in a food processor. Mix with the white pepper.
Season the ground pork with the chopped herb mixture, mixing in well. Form into small meatballs, about a teaspoon each.
Peel the pumpkin and cut into bite-sized pieces. Chop or crush the remaining garlic for the curry.
Heat the oil in a wok over medium heat. Add the garlic and cook for a few seconds until fragrant.
Stir in the curry paste and fry with the garlic for about a minute.
Add the coconut milk, sugar, and soy sauce. Cook until creamy and a rich golden yellow.
Carefully lay the meatballs into the curry, keeping them spaced apart. Don't stir right away — let them cook undisturbed for 3 to 4 minutes until they firm up, then gently turn them.
Add the pumpkin and cook for about 5 minutes, turning gently and adding water if it looks dry. Taste and adjust seasoning with more soy sauce if needed.
Turn off the heat as soon as the pumpkin just starts to soften — it should stay firm rather than mushy when served.
Serve with steamed rice and cucumber relish, garnished with cilantro.

Notes

Let the meatballs sit undisturbed in the curry for the first few minutes rather than stirring right away — that's what lets them firm up enough to turn without falling apart.

Substitutions

Kabocha or butternut squash both work well in place of Thai pumpkin. If you don't have lemongrass or kaffir lime on hand for the meatball seasoning, garlic and white pepper alone still make a good result.