I made up this easy curry with things I had in the fridge and cupboard and it was so good I had to write it down.
2 people made this
1 tablespoon vegetable oil
1 tablespoon red curry paste, to taste
250g pork fillet, sliced thinly
1 (400ml) tin coconut milk
300g pumpkin or winter squash, peeled, seeded and cubed
200g cabbage, cut in 3cm pieces
1 to 2 tablespoons fish sauce
1 tablespoon caster sugar, to taste
Method Prep:10min › Cook:20min › Ready in:30min
Heat oil in a heavy pot over medium heat. Add curry paste and fry till fragrant, about 2 to 3 minutes. Add pork fillet and fry whilst stirring till lightly browned. The meat should be covered with curry paste on all sides.
Add coconut milk and let simmer, then add pumpkin and simmer till almost cooked through, about 7 to 10 minutes. Do not let it boil otherwise you will get curds.
Add cabbage and simmer for a further 5 minutes. Season with fish sauce and sugar to taste. Serve over rice.