Pork and pumpkin Thai curry

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Step 1

Cut all veg into small bite size pieces, don’t chop the garlic (leave it whole) and mince the shallot. Cut the pork into 1.5cm strips

Step 2

Add the coconut oil to a pot and heat to medium high. Add the shallot and fry for 2 mins until slightly translucent. Add the whole garlic cloves. Cook for another 30 seconds.

Step 3

Add the curry paste, spices and sambal olek and cook until fragrant (1 mins)

Step 4

Add the chicken stock and coconut milk to the pot and reduce the heat to medium

Step 5

Add the pumpkin and bring to a light simmer then cook for 15 mins until pumpkin is falling apart

Step 6

Remove from heat and let cool slightly

Step 7

When cool (15mins) Put the pumpkin mixture into an immersion blender and mix on high for 10 seconds or until smooth.

Step 8

In a large fry pan, add the pork and cook for 2 mins, turning, until mostly cooked through but not fully cooked. Remove from pan and set aside

Step 9

Add the broccoli to the same pan and fry for 2 mins, then add 20ml water and put the lid on until slightly steamed. Remove and set aside with pork

Step 10

Add half of the olive oil to the pan and fry the zucchini for 1 min each side. Remove from pan and add to the pork and broccoli.

Step 11

Add the remaining oil and capsicum to the pan and fry for 4 mins until slightly cooked. Then add back in pork, broccoli and zucchini. Turn off heat.

Step 12

Add the pumpkin mixture into the hot pan with heat off and mix thoroughly. Chop the kaffir very fine and add to the curry.

Step 13

Squeeze in the lime and grate over the palm sugar just before serving with cooked rice