Ingredients

1 tb sp oil
1-2 tb sp Red Curry paste
500g lean pork, cut into thick strips or chunks
1 cup coconut milk
1/2 cup water
350g butternut or Japanese pumpkin,
peeled and cut into small chunks
6 kaffir leaves
1/4 coconut cream
1 tb sp fish sauce
1tsp soft brown sugar
2 red chilies, thinly sliced.

Method

Heat the oil in a wok or heavy based pan.
Add the curry paste and stir for 1 minute.
Add the pork to the wok and stir fry over a medium-high heat until golden brown.
Add the coconut milk, water, pumpkin and kaffir lime leaves to the wok, reduce
heat and simmer for 18 minute or until the pork is tender.

Add coconut cream, fish sauce and brown sugar to the wok and stir to combine.
Scatter sliced chili over the top.

Serve with steamed rice. Garnish with sprigs of basil.



(Serves : 4 )