1.2kg pork scotch fillet, trimmed and cut into 4cm-5cm pieces
1 brown onion, finely chopped
1 x 375g sachet Passage to India Balinese Simmer Sauce
½ cup chicken stock
⅓ cup coconut cream
400g butternut pumpkin, peeled and cut into 2cm cubes
1 small bag (approx. 75g) baby spinach leaves
1 tbsp lime juice
Steamed jasmine rice, chopped roasted peanuts, lime wedges and sliced red chilli, to serve
Method
Heat oil in a large heavy-based pan over medium-high heat. Brown the pork in 2 batches until no longer pink. Transfer to a plate.
Add onion to the pan and cook, stirring often, over medium heat for 4 minutes or until tender.
Add Passage to India Balinese Simmer Sauce and stock. Stir to combine. Bring to a gentle boil. Add pork. Cover, reduce heat and simmer, stirring once, for 1 hour and 15 minutes.
Stir in coconut cream and pumpkin. Cover and simmer for 20 minutes or until pumpkin is just tender.
Toss through spinach and lime juice. Cover and cook for 1 minute until spinach just wilts.
Serve with rice, peanuts, lime wedges and chilli.
Tips & Hints
This is a perfect recipe for batch cooking. Double the quantity and cook without spinach. Once cooked portion into serving sizes. Place in freezer safe containers. Label and date. Freeze for 1-2 months.
Defrost in the refrigerator overnight before reheating on the stove or in the microwave, adding the spinach when the curry is warm.
Freeze any leftover coconut cream in ice cube trays. Use from frozen in your next curry.
