Denise’s Pumpkin Pork Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 - 6
 
Pork tenderloin and pumpkin cooked in a coconut curry sauce and served over rice.
Ingredients
  • 1 medium whole pumpkin, peeled and cut into half inch chunks
  • 2 unflavored pork tenderloins, cut into one inch cubes
  • 1 large onion
  • 4 large cloves garlic
  • 4 slices fresh or preserved ginger*
  • 2 cans coconut milk
  • 1 bottle Thai yellow curry sauce
  • 4 tablespoons good quality curry powder (Penzy's sweet yellow curry is wonderful)
  • 5-6 sprigs fresh cilantro
  • 12 fresh basil leaves
  • salt and pepper to taste
  • 4 Tbs olive oil, divided.
Instructions
  1. Finely mince garlic and ginger. Chop onion. Heat 2 TBS olive oil over medium heat. Add garlic and ginger and stir fry till aromatic and garlic is softening. Add onion, and cook until barely translucent. Transfer to large casserole pan. Add coconut milk, curry sauce, cilantro, basil, salt, pepper, and pumpkin. Bring to a boil, reduce heat, and simmer uncovered 1-2 hours or until pumpkin is barely tender.
  2. Meanwhile, in a large frying pan (can be the same pan in which garlic was cooked), add remaining oil and cubed pork. Sprinkle with curry powder and stir fry until meat is cooked on outside. Refrigerate until pumpkin is barely tender. Then add to pumpkin mixture, and simmer until pork is cooked through. If desired, sprinkle garam masala powder over the top about 5 minutes before serving.
  3. Serve over steamed rice, boiled potatoes, or eat as a stew.
  4. To preserve fresh ginger root, peel fresh ginger and slice into pieces about 1/4 inch thick. Place in a clean glass jar with a screw top lid, and cover the ginger with dry sherry. Store in the refrigerator. Keeps almost indefinitely. The sherry can be used in oriental recipes and can be replaced with fresh sherry as needed.
  5. Denise
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/11/13/denises-pumpkin-pork-curry/