Indonesian Pork And Pumpkin Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 1/2 lbs pork, diced into 2cm/1in squares
1 onion, peeled and sliced thinly
1 garlic clove, peeled and crushed
2 1/2 cm/ 1in piece gingerroot, peeled and finely grated
1 teaspoon fennel seed
1 stick fresh lemongrass, sliced thinly
6 tablespoons Thai red curry paste or 6 tablespoons green curry paste
1 cup creamed coconut
350 g/ 12oz pumpkin, peeled and cut into 2 . 5cm/1in cubes
1 tablespoon fresh coriander, coarsely shredded
1 tablespoon fresh basil, coarsely shredded
300 g/ 10oz fresh spinach leaves, picked and washed
1 tablespoon lime juice
salt & freshly ground black pepper

Preparation

Heat wok or heavy frying pan until very hot.
Add oil to hot pan, and swirl to coat pan and heat oil.
Brown the pork in hot oil, remove and keep warm.
Add onion and garlic to oil, reduce heat to low, and cook until soft.
Add pumpkin, ginger, fennel seeds, and lemon grass. Continue cooking for five minutes.
Add curry paste, stir and cook until fragrant.
Add pork and coconut milk to pan, bring to a boil, and simmer 10 minutes or until pork is cooked through.
Stir in spinach, herbs, salt, pepper and lime juice.
Serve with steamed rice.