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Ingredients
- 1 tablespoon oil
- 1-2 tablespoons red curry paste, to taste
- 500 g (1 lb 2 oz) lean pork, cubed
- 250 ml (9 fl oz/1 cup) coconut milk
- 350 g (12 oz) pumpkin (winter squash), peeled and cubed
- 6 makrut (kaffir lime) leavesÂ
- 60 ml (2 fl oz/ 1/4 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, add the curry paste and stir for 1 minute.
2. Add the pork to the wok and stir-fry over medium-high heat until golden brown. Add the coconut milk, pumpkin, makrut leaves and 125 ml (4 fl oz/1/2 cup) water, reduce the heat and simmer for 15 minutes, or until the pork and pumpkin are tender.
3. Add the coconut cream, fish sauce and brown sugar and stir to combine. Scatter the chilli over the top to serve.
