Meat Recipes - Pork and Butternut Curry Recipe

Ingredients

• 30ml/2 tbsp groundnut (peanut) oil

• 25g/1oz galangal, finely sliced

• 2 fresh red chilies, peeled, seeded and finely sliced

• 3 shallots, halved and finely sliced

• 30ml/2 tbsp kroeung or magic paste

• 10ml/2 tsp ground turmeric

• 5ml/1 tsp ground fenugreek

• 10ml/2 tsp palm sugar (jaggery)

• 450g/1lb pork loin, cut into bite size chunks

• 30ml/2 tbsp fish sauce

• 900ml/3 3/4 cups coconut milk

• 1 butternut squash, peeled, seeded and cut into bite size chunks

• 4 kaffir lime leaves

• sea salt and ground black pepper

• 1 small bunch fresh coriander (cilantro), coarsely chopped in 1 small bunch fresh mint, stalks removed, to garnish

• rice or noodles and salad, to serve

Serves 4-6

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Method:

1. Heat the oil in a large wok or heavy pan. Stir in the galangal, chilies and shallots and stir-fry until fragrant.

2. Add the kroeung or magic paste and stir-fry until it begins to color. Add the turmeric, fenugreek and sugar and stir to combine.

3. Stir in the chunks of pork loin and stir-fry until golden brown on all sides. Stir in the fish sauce and pour in the coconut milk.

4. Bring to the boil, add the squash and the lime leaves, and  reduce the heat. Cook gently, uncovered, for 15-20 minutes, until the squash and pork are tender and the sauce has reduced.

5. Season to taste. Garnish the curry with coriander and mint, and serve with rice or noodles and salad.

Note: This curry can be made with butternut squash, pumpkin or winter melon. It is delicious served with rice and a fruit-based salad, or even just with chunks of fresh crusty bread to mop up the tasty sauce.