Massaman pork and pumpkin curry
5
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
If there’s an easy way to warm up this winter it’s definitely with this curry. With all those classic spices of the much loved Massaman curry and veggies topped with crunchy peanuts, it’s hearty and delicious for either lunch or dinner.
Ingredients
Pork leg steak, raw
600 g, diced
Salt reduced chicken stock
2 cup(s), (500ml)
Cardamom
4 whole, bruised
Star anise
1 individual
Kaffir lime leaves
2 individual
Fish sauce
2 tbs
Tamarind puree
2 tbs
Massaman curry paste
2 tbs
Light canned coconut milk
180 ml, (1x180ml can)
Pumpkin
300 g, cut into 3cm pieces
Broccolini
1 bunch(es), halved diagonally
Green string beans
150 g, halved diagonally
Roasted peanuts
2 tbs, unsalted, coarsely chopped
Green shallot(s)
2 individual, thinly sliced
Instructions
1
Bring pork, stock, 1 cup (250ml) water, cardamom, star anise, kaffir lime leaves, fish sauce and 1 tablespoon tamarind puree to the boil in a large saucepan over medium-high heat. Reduce heat and simmer, covered, for 1 hour or until pork is almost tender.
2
Strain pork mixture over a large bowl, reserving 2 cup (500ml) of braising liquid. Discard flavourings and remaining liquid.
3
Reheat pan on medium. Cook curry paste, stirring, for 1 minute or until fragrant. Add coconut milk, reserved braising liquid and remaining tamarind and bring to the boil. Add pork and pumpkin and simmer, partially covered, for 15 minutes or until pork and potato are tender.
4
Add broccolini and beans and cook for 2 minutes or until tender. Sprinkle curry with peanuts and shallot.
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