Firecracker stuffed butternut pumpkin

Firecracker marinade

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

Pumpkin, pork and rice

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