Paul Mercurio’s pork and pumpkin red curry recipe

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  • Healthy
serves: 4
Skill: medium
Prep: 15 min
Cooking: 2 hr 30 min
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  • A slow-cooked Thai red pork curry with a rich pumpkin sauce. Mop it all up with a serving of white rice. This recipe takes 2hrs and 30 mins to cook and is well worth the wait. This recipe serves 4 people and is a great way to add a new flavour to your cut of pork. Serve with feiry curry with rice, naan bread or stir-fried vegetables.

    Recipe and photo from Cooking With Beer by Paul Mercurio, published by Murdoch Books.


    • 3tbsp peanut oil
    • 1 red onion, halved and sliced
    • 1/2 red pepper, cut into thin strips
    • 3tbsp Thai red curry paste
    • 700g pork neck, cut into 4-5 cm cubes
    • 1tbsp tamarind pulp, soaked in 60ml boiling water
    • 270ml coconut cream
    • 330ml bottle of Duvel (a Belgian ale)
    • 4 kaffir lime leaves
    • 500g pumpkin, peeled and cut into 3cm chunks
    • 3 potatoes, peeled and cut into 8 pieces each
    • 8 baby squash, cut in half
    • 2 courgettes, cut into rounds
    • 1 handful fresh coriander, chopped sliced red chilli, to serve (optional)


    • Preheat the oven to 180°C/350°F/Gas Mark 4.

    • Heat the oil in a large flame-proof casserole dish over medium-high heat. Sweat the onion and pepper until just starting to colour. Stir in the curry paste and cook for several mins, until fragrant and well combined.

    • Add the pork and mix well to coat with the sauce, then cook over a high heat for a few mins, stirring all the time. Stir in the strained tamarind liquor, then add the coconut cream and beer, giving it all a good stir to combine. Bring up to a boil before adding the lime leaves, pumpkin and potato. Stir all the vegetables through and again let the mixture come up to a boil.

    • Turn off the heat, put a lid on the dish and transfer it to the preheated oven. Bake for 1 1⁄2 hrs, giving the curry a stir once or twice.

    • Add the squash and courgette and bake for a further 45 mins, depending on how you like your veggies done.

    • During cooking the pumpkin will break down completely, mixing with all the cooking juices to make a rich pumpkin sauce.

    • Stir some of the coriander through. Serve the curry in big bowls on a bed of rice, garnished with the remaining coriander, and chilli slices if desired.



    Top tip for making Paul Mercurio’s pork and pumpkin red curry

    A good alternative to tamarind pulp or paste is pomegranate molasses as it's sour and sweet.

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