Northern Thai-Inspired Pork & Squash Curry With Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced pork shoulder and cook for 2-3 min or until lightly browned

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Chop your creamed coconut roughly (if required!)

Chop most of your coriander finely, including the stalks (save some for a garnish!)

Once the pork is lightly browned, reduce the heat to medium and add the sliced shallot and chopped garlic with your tomato paste, fish sauce, tamarind paste and garam masala

Add the chopped coconut with your ginger paste and ketjap manis

Add 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add 500ml [650ml] [850ml] boiled water

Give everything a good mix up and bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for an initial 25 min – this is your curry

Once the curry has had 25 min, reboil a kettle

Remove the curry from the oven and add your butternut squash cubes, then give it a good mix up and return the dish to oven, covered, and cook for 30 min or until the pork is tender and cooked through – this is your Northern Thai-inspired pork & squash curry

Add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water, then cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the curry is ready, remove the dish from the oven and add the chopped coriander and a small pinch of salt, then set aside for 2-3 min for the flavours to develop