Indonesian Pork Curry
Immerse yourself in the vibrant flavors of a Thai-inspired dish that beautifully melds tender pork strips with aromatic spices and creamy coconut. This tantalizing culinary creation features a symphony of savory ingredients such as fennel seeds and lemongrass that will dance on your taste buds. With each bite, savor the richness of the curry paste and the subtle sweetness of pumpkin, all rounded off with a sprinkle of fresh herbs and a hint of lime juice. Prepare to elevate your dining experience with this delightful and comforting meal that's perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 750g/1½lb pork strips or pork shoulder
- 1 onion
- 1 garlic
- 2.5cm/1in piece root ginger
- 1 tsp fennel seeds
- 1 stick fresh lemongrass
- 6 tbsp red or green Thai curry paste
- 300ml/½ pint creamed coconut
- 350g/12oz pumpkin
- 1 tbsp fresh coriander
- 1 tbsp fresh basil
- 300g/10oz fresh spinach
- 1 tbsp lime juice
- salt and freshly ground black pepper
Instructions
- Heat the oil in the wok or heavy based frying pan until smoking.
- Cook the pork in batches until browned all over and golden, remove, keep warm.
- Add the onion and garlic and cook over a gentle heat until softened.
- Add the pumpkin, ginger, fennel seeds and lemongrass and cook for 5 minutes on a low heat.
- Stir in the Thai curry paste and cook together until fragrant.
- Return the pork to the pan with the coconut milk, bring to the boil, simmer for 10-12 minutes.
- Finally stir in the spinach, herbs and season to taste, stir in the lime juice and serve with fluffy steamed or boiled rice.
Cook Time
30M
Prep Time
PT30M
Yield
4
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