Pork and pumpkin red curry

SERVES 4

I have made this dish a lot as it is one of my favourites, and I’ve used quite a few different beers along the way – both ales and lagers. I have to say, though, that I think the Belgian ale known as Duvel is the best beer for this dish. Rumour has it that it takes ninety days to make this beer: compare that to your mass-made Aussie pilsner, which takes about seven days, and you just know it has to be great! Its high alcohol content works well with the sweetness of the pork, its malty character marries well with the heat from the red curry paste, and the hop character cuts the coconut cream, so the whole dish is fresh, fragrant, clean and delicious.

3 tablespoons peanut oil

1 red onion, halved and sliced

½ red capsicum (pepper), cut into thin strips

3 tablespoons Thai red curry paste

700 g (1 lb 9 oz) pork neck, cut into 4–5 cm (1½–2 inch) cubes (I like my curry meat to be in big chunks)

1 tablespoon tamarind pulp, soaked in 60 ml (2 fl oz/¼ cup) boiling water

270 ml (9½ fl oz) coconut cream

330 ml (11¼ fl oz) bottle of Duvel – a spectacular Belgian ale that is fruity, clean and unique

4 makrut (kaffir lime) leaves

500 g (1 lb 2 0z) pumpkin (winter squash), peeled and cut into 3 cm (1 inch) chunks

3 potatoes, peeled and cut into 8 pieces each

8 baby (pattypan) squash, cut in half

2 zucchini (courgettes), cut into rounds

1 handful fresh coriander (cilantro), chopped

sliced red chilli, to serve (optional)

Preheat the oven to 180°C (350°F/Gas 4).

Heat the oil in a large flameproof casserole dish over medium–high heat. Sweat the onion and capsicum until just starting to colour. Stir in the curry paste and cook for several minutes, until fragrant and well combined.

Add the pork and mix well to coat with the sauce, then cook over high heat for a few minutes, 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 oven. Bake for 1½ hours, giving the stew a stir once or twice.

Add the squash and zucchini and bake for a further 45 minutes, depending on how you like your vegies 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.