Pumpkin, Pork and Noodle Curry

Pumpkin, Pork and Noodle Curry

Preparation Time 20 mins

Serves 6

This is a delicious, simple and hearty one pot meal. You can omit the pork or replace with chicken.

Ingredients

1/2 butternut pumpkin (seeds and skin removed cut into wedges and steamed until tender but not mushy)

2 pork loin steaks cut into 5 cm chunks

300g round beans ends trimmed

1 bunch spring onions roughly chopped

3 garlic cloves finely chopped

5cm piece ginger finely chopped

1 long red chilli finely chopped

1 bunch coriander roots, washed well and roughly chopped

2 lemongrass white part only, roughly chopped

4 kaffir lime leaves finely shredded

2 cans (800ml coconut milk)

250g cherry tomatoes halved

4 tbspns rice bran oil

25ml fish sauce

juice of 2 limes

1 tbspn caster sugar or to taste

250g rice stick noodles covered in boiling water until tender, and drained

fried shallot and coriander leaves to serve

 

Method

Finely process using a handheld barmix or food processor lime leaves, spring onions, garlic, ginger, chilli, lemongrass and 2 tbspns rice bran oil.

Heat the rest of oil in a large saucepan over medium heat and the curry paste and stir for a few minutes until onions softened and paste is fragrant.  Add pork and stir then add coconut milk bring to the boil add cherry tomatoes and fish sauce and simmer for 5-7 minutes. Add snake beans and simmer until just tender. Season to taste with lime juice, sugar and additional fish sauce if desired.

Add drained noodles as desired and serve garnished with coriander leaves and fried shallots.

 

 

 


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