Ingredients

Steps

• Heat the oil in a wok or heavy-based frying pan until smoking.
• Cook the pork in batches until browned and golden, then remove and keep warm.
• Sauté the onion and garlic over a gentle heat until softened.
• Add the pumpkin cubes, ginger, fennel seeds, and lemongrass and cook for 5 minutes.
• Stir in the Thai curry paste and cook until fragrant.
• Return the pork to the pan with 300ml coconut milk, bring to the boil, and simmer for 10 to 12 minutes.
• Stir in the spinach, coriander, basil, lime juice, and seasoning before serving with rice.