Hot Pork Curry with Pumpkin

1 tablespoon oil

1 - 2 tablespoons red curry paste

1 pound lean pork, cut into thick strips or chunks

1 cup coconut milk

1/2 cup water

12 ounces pumpkin or butternut squash peeled and cut into small chunks

6 lime leaves

1/4 cup coconut cream

1 tablespoon fish sauce

1 teaspoon soft brown sugar

2 red chilis, thinly sliced (optional)

Heat the oil in a wok orheavy based pan. Add the curry paste and stir for 1 minute.

Add the pork to the wok and stir fry over medium high heat until golden brown. Add coconut milk, water, pumpkin and lime leaves to wok. Reduce heat and simmer for 18 minutes or until the pork is tender.

Add coconut cream, fish sauce and brown sugar to the wok and stir to combine. Scatter sliced chili over the top. Serve with steamed rice.