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Pork and Pumpkin Red Curry

Enjoy the rich flavours of this tasty pork dish.


  • Peanut oil

  • Spanish red onion

  • Half a red capsicum cut in thin strips

  • Red curry paste – depending on you heat threshold 1 – 4 tblsp

  • Pork neck – diced in 4- 5cm cubes – I like my curry meat to be cut in big chunks

  • 1 tblsp Tamarind paste

  • 1 can of Coconut cream

  • Bottle of Mercs Own Peach Ale (in this instance Red Angus De Bortoli beer??)

  • Kaffir lime leaves – about 4

  • ½ kilo pumpkin cubed

  • ½ kilo potato cubed

  • 8 squash – cut in half

  • 2 zucchini – cut in rounds

  • Fresh Coriander


  • 1.

    Sweat sliced onions and capsicum in oil until almost starting to go golden add curry paste and cook for a minute or two then add the pork and mix well to coat the meat then add the Tamarind Paste.

  • 2.

    Cook high for a couple of minutes stirring all the time.

  • 3.

    Add the beer and mix then add the coconut cream, lime leaves and pumpkin and potato.

  • 4.

    Cook in oven at 170 Fan Forced or 180 for about 40 - 60 minutes.

  • 5.

    Add squash and zucchini and cook for a further 30 - 40 minutes depending on how you like your veggies done.

  • 6.

    I like to cook this dish long and slow so that the pork is melt in your mouth tender.

  • 7.

    The pumpkin will breakdown completely if you do cook it long and it then mixes with all of the cooking juices to make a rich pumpkin sauce!

  • 8.

    Stir through some chopped coriander and then serve in a big bowl on some rice. Garnish with Coriander.

  • 9.

    Of course a Mercs Own Peach Ale goes great with this dish balancing out the heat from the curry and complementing the fruitiness of the pork and pumpkin.

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