Indonesian Pork Curry

Succulent pork batches browned then simmered with fragrant Thai spices, pumpkin, and coconut milk, finished with fresh spinach and herbs.

Pork Main Course Dairy Free Spicy Curry

Estimated Nutrition

Calories

713.7

kcal / serving

2854.8 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

49.6g

per serving

198.5 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Thai Curry Paste

Red or green

Dairy

300

Creamed Coconut

Liquids

tbsp

Lime Juice

Meat

750

Pork

Strips or shoulder steaks diced into 2cm squares

NutsSeeds

clove

Garlic

Peeled and crushed

tsp

Fennel Seed

stick

Lemongrass

Sliced thinly

tbsp

Coriander

Fresh, coarsely shredded

tbsp

Basil

Fresh, coarsely shredded

unit

Salt

To taste

unit

Black Pepper

To taste

OilsFats

Vegetable Oil

Vegetables

piece

Onion

Peeled and sliced thinly

2.5

Ginger

Root, peeled and finely grated

350

Pumpkin

Peeled and cut into 2.5cm cubes

300

Spinach

Fresh leaves, washed

Method

Heat the oil in a wok or heavy-based frying pan until smoking.

Cook the pork in batches until browned and golden, then remove and keep warm.

Sauté the onion and garlic over a gentle heat until softened.

Add the pumpkin cubes, ginger, fennel seeds, and lemongrass and cook for 5 minutes.

Stir in the Thai curry paste and cook until fragrant.

Return the pork to the pan with 300ml coconut milk, bring to the boil, and simmer for 10 to 12 minutes.

Stir in the spinach, coriander, basil, lime juice, and seasoning before serving with rice.