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Thai dish recipes: Hot pork curry with pumpkin

Serves: 4 persons

1 tablespoon oil

1-2 tablespoons Red Curry Paste

500 g lean pork, cut into thick strips or chunks

1 cup coconut milk

1/2 cup water

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

6 kaffir lime leaves

1/4 cup coconut cream

1 tablespoon fish sauce

1 teaspoon soft brown sugar

2 red chillies, thinly sliced

1.

Heat the lil in a wok or heavybased pan. Add the curry paste and stir for 1 minute.

2.

Add the pork to the wok and stirfry over midium-high heat until goled 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 browm sugar to the wok and stir to combine. Scatter sliced chilli over the top. Serve with steamed rice. Garnish with springs of basil, if you like.

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