Thai Pork And Pumpkin Curry Recipes

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Steps:

• Cut pork into bite-size pieces.
• Peel pumpkin and cut into bite-size pieces.
• Detach basil leaves from stem. Slice chilies.
• Pour the thick creamy top half of the coconut milk into a large pot, bring to boil on medium heat, and stir in the curry paste. Fry, stirring constantly, until aromatic, darker in color, and oily on the surface.
• Add diced pork, lemongrass, and lime leaves, and stir as the pork begins cooking, adding coconut milk a couple of tablespoons at a time.
• Add pumpkin with the remaining coconut milk, season with fish sauce and sugar.
• Simmer, checking regularly, until pumpkin is cooked but not mushy.
• Stir in basil leaves, chilies, and lime juice and remove from heat.
• Serve with steamed rice, garnished with basil.
• Tips: For a less creamy sauce, add some water and adjust seasonings. For a vegetarian dish, use green beans instead of pork.