Thai style pork & pumpkin curry

SERVES 4

The list of ingredients for this recipe may be long, but the method is super short! It’s a simple curry and one that is typical of northern Thailand, being fragrant, mildly spiced and utterly delicious.

3 tbsp cooking oil

400g pork scotch fillet, shoulder or fingers, chopped into large bite-sized pieces

200g pumpkin, chopped into

large bite-sized pieces

1 large onion, diced roughly

3 tsp cumin seeds

2 tsp fennel seeds

3 tsp turmeric

1 heaped tsp

ground coriander

5cm stick cinnamon or

a decent pinch

¼ tsp nutmeg

1 stem lemongrass, smashed

2 tbsp palm sugar

2 tbsp fresh ginger, grated

1 green chilli, split lengthwise

2 tbsp tamarind purée

1 cup water

2 tbsp fish sauce

2 tbsp light soy sauce

Juice from 1 lime or lemon

1/4 cup raw unsalted cashews Jasmine rice to serve

Small handful of fresh

coriander to serve

1 Heat the oil in a large pot and brown off the pork. Add the pumpkin, onion and spices, then fry for 2-3 minutes.

2 Add in all of the remaining ingredients, then simmer for 45 minutes or until the pork is tender.

3 Serve with a side of steamed jasmine rice and a sprinkling of fresh coriander.