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Slow-cooked pork and lemongrass curry
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Vibrant winter pork and pumpkin curry with fragrant lemongrass - a delicious flavor pairing.
Ingredients:
  • 36.80 gm rice bran oil
  • 800g pork neck, cut into 4cm pieces
  • 1 medium red onion, finely chopped
  • 3 garlic cloves, crushed
  • 40.00 ml lemongrass paste (see note)
  • 56.00 gm Thai green curry paste
  • 3 fresh kaffir lime leaves, bruised
  • 400ml can coconut milk
  • 400g butternut pumpkin, peeled, cut into 2.5cm pieces
  • 150g green beans or snake beans, trimmed, cut diagonally
  • 24.40 gm fish sauce
  • 42.00 gm lime juice
  • 82.50 ml fresh coriander leaves
  • 82.50 ml fresh Thai basil leaves
Instructions:
  • In a large, heavy-based saucepan, heat half of the oil over medium-high heat. Brown the pork on all sides for about 5 minutes, then transfer to a plate.
  • In a heated pan with remaining oil, sauté onion, garlic, and lemongrass until onion softens, about 5 minutes. Stir in curry paste and cook for an additional minute until fragrant.
  • Add the pork back to the pan along with the fragrant lime leaves, creamy coconut milk, and 1 1/2 cups of water. Heat until boiling, then lower the heat to a gentle simmer. Cover and let it cook for about 1 hour or until the pork is beautifully tender.
  • Combine pumpkin with the sauce and cook uncovered for 25 minutes until pumpkin is tender. Stir in beans and continue cooking for an additional 5 minutes until tender. Remove lime leaves, then finish by mixing in the sauce and juice. Garnish with fresh coriander and basil, and serve with rice.

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