Flavours of Thailand are with this sweet pumpkin and curry-style sauce.

Ingredients

• 300 grams pork scotch fillet
• salt and pepper
• a dash oil
• 2 cloves garlic, crushed, peeled and finely sliced
• 3 cm piece fresh root ginger, finely sliced
• ½ tblsp Thai Red Curry paste
• 400 gram can coconut milk
• ½ cup chicken stock
• 1 cup mashed pumpkin
• 6 spring onions, trimmed
• 400 gram can baby corn spears, well drained
• about 6 shiitake mushrooms , cut in half or quarters
• salt and pepper to season
• pasta for 4 (spaghetti or fettucini)

Method

1. Cut the pork into thin strips and season well with salt and pepper. Heat the oil in a frying pan and cook the pork over a high heat until well browned and just cooked. Set aside.
2. Heat another dash of oil in the frying pan and cook the garlic and ginger for about 1 minute until fragrant but not browned.
3. Add the Thai curry paste and cook a further minute. Stir in the coconut milk, chicken stock and pumpkin and bring to the boil.
4. Cut the spring onions into 4 cm long pieces and add to the sauce with the corn, shiitake mushrooms and pork. Simmer gently for about 2 minutes. Season with salt and pepper if wished.
5. Cook the pasta in boiling salted water until al-dente. Drain well. Toss the sauce with the pasta. Serve in large bowls garnished with coriander.