Pork & Pumpkin Green Curry
Ingredients
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750g Otway Pork scotch fillet, trimmed and cut into 2cm cubes
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1 tablespoon vegetable oil
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1 brown onion, thinly sliced
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2cm piece ginger, peeled and grated
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3 garlic cloves, crushed
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⅓ cup green curry paste
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400g can coconut milk
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½ cup water
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1 tablespoon fish sauce
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1 tablespoon grated palm sugar or brown sugar
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1 tablespoon lime juice
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500g butternut pumpkin, peeled and cut into 3cm pieces
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150g green beans, cut into 5cm pieces
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Steamed jasmine rice, lime wedges, coriander leaves and sliced green chillies, to serve
Method
Heat oil in a large frying pan over medium-high heat. Add onion, ginger and garlic and cook for 4-5 minutes or until tender. Stir in curry paste and cook, stirring, for 1 minute.
Add coconut milk, water, fish sauce, sugar and lime juice. Stir until combined and bring to the boil. Add pork and pumpkin to curry and bring to boil. Reduce heat, cover and simmer for 25-30 minutes or until tender.
Add beans and cook for 2 minutes or until just tender. Serve with steamed jasmine rice, lime wedges, coriander leaves and sliced green chillies.
