Hot Pork Curry With Pumpkin Recipe

Preparation time: 20 minutes
Total cooking time: 25 minutes
Recipe serves 4

Ingredients

1 tablespoon oil
1-2 tablespoons Red curry
500g lean pork, cut into thick strips or chunks
1 cup coconut milk

½ cup water

350g butternut or Japanese pumpkin, peeled and cut into small chunks

6 Kaffir lime leaves

¼ cup coconut cream

1 tablespoon fish sauce

1 teaspoon soft brown sugar

2 red chillies, thinly sliced

Method

1. Heat the oil in a wok or heavy based pan. Add the curry paste and stir for 1 minute.

2. Add the pork to the work and stir fry over medium-high heat until golden brown. Add the coconut milk, water, pumpkin and kaffir lime leaves to wok; reduce heat and simmer for 18 minutes or until the pork is tender.

3. Add coconut cream, fish sauce and brown sugar to the wok and stir to combine. Scatter sliced chilli over the top. Serve with steamed rice. Garnish with sprigs of basil, if you like.

Note

Butternut and Japanese pumpkins are tender, sweet varieties- they are a bright orange colour.

Do not overcook as the pork will be tough.