Thai Jungle Curry of Pork with Pumpkin
Pumpkin provides an effective colour and flavour contrast in this popular Thai curry.
Pork loin or fillet will work equally well.
Ingredients:
2 tablespoons oil
half a jar of Charmaine Solomon's Jungle Curry Paste Thai Jungle Curry Paste
750g sliced, lean pork (loin or fillet)
200ml canned coconut milk
250g cubed pumpkin
Directions:
Heat 2 tablespoons of oil in a wok and fry half a jar of Charmaine Solomon's Jungle Curry Paste for a minute or two, stirring, until fragrant.
Add 750g sliced, lean pork (loin or fillet) and stir-fry for a minute or two to coat with paste.
Add 200ml canned coconut milk, stir to combine, then simmer, uncovered, for five minutes.
Add 250g cubed pumpkin and continue to cook until pumpkin and pork are tender.
Serve with steamed rice.
Serves 4.
Product used in this recipe
Charmaine Solomon Thai Jungle Curry Paste 260g
