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Massaman pork and pumpkin curry

Massaman pork and pumpkin curry

Total Time
1 hr 50 min
20 min
1 hr 30 min
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.


Pork leg steak, raw

600 g, diced

Salt reduced chicken stock

2 cup(s), (500ml)


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)


300 g, cut into 3cm pieces


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


  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.