This Thai-inspired Chilli Basil Sti-Fried Pumpkin dish excites taste buds with sweet and spicy. It's ready in 25 mins - just serve with steamed rice.
4 Servings
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  • 500 g pumpkin, peeled, deseeded, cut into 2-cm cubes
  • ¼ cup peanut oil
  • 1 onion, sliced thinly
  • 2 cloves garlic, crushed
  • 4 chilli padi, sliced
  • 250 g sugar peas
  • ¼ cup kecap manis (sweet black sauce)
  • 1 bunch Thai basil leaves ½ cup toasted cashews
  • Steamed jasmine rice, to serve

Bring a medium-sized saucepan of salted water to boil over high fire. Add pumpkin. Cook for 2 to 3 mins until almost tender. Drain well.


Heat oil in a wok over high fire. Stir-fry onion for 1 to 2 mins until golden. Add garlic and chilli; stir-fry for 1 min until fragrant. Mix in pumpkin and stir-fry for 1 to 2 mins until lightly golden.


Add sugar peas and kecap manis and cook for 2 mins more.


Remove from heat. Stir basil leaves and cashews through. Serve with rice

Photo: Bauer/Rob Shaw

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