Thai Curry With Pork and Kabocha Squash

ready in: 40 minutes

Vegetable oil, as needed
1 pork tenderloin, cubed
1 medium onion, peeled and diced
2 tablespoons yellow Thai curry paste
2 cups chicken broth
1 can coconut milk
3 cups kabocha squash, partly peeled, seeded and cut into 1 1/2-inch cubes (see note)
Chopped vegetables of choice, such as red bell pepper and green beans
Fish sauce, to taste
Lime juice, to taste
Steamed jasmine rice, for serving

In a heavy-bottomed pot over medium-high heat, heat the oil. Saute the pork and onion in oil until lightly browned. Add the curry paste and stir, until fragrant. Add the chicken broth, reduce to a simmer, cover and cook for 20 minutes, until pork is tender.

Stir in the coconut milk and vegetables and continue cooking for another 10 minutes, until squash is tender. Adjust flavors with the fish sauce and lime juice. Serve with the rice.

Makes 6 servings.

NOTE: The rind of kabocha squash is edible.


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