Instructions
- Saute onion, and garlic with oil for 1-2 minutes, until onion is tra
- Add garlic, leep sauteing until garlic is fragrant.
- Add pork saute it until brown.
- Add water or broth, and simmer for 5 minutes.
- Add the kabocha squash, coconut milk, curry powder, cayenne pepper, and salt – mix well. Simmer for another 8 to 15 minutes or until the squash is soften.
This is a rich, warming curry that gets its body from coconut milk and its sweetness from kabocha squash, a combination that balances out the serious heat the recipe leans into. The pork tenderloin is seared first with onion and garlic, just enough to build a savory base before the rest of the ingredients join in, so the meat stays tender rather than tough by the time everything finishes cooking.
Kabocha squash goes in early alongside the coconut milk, giving it time to soften slowly in that creamy liquid until it turns tender enough to almost melt into the sauce, adding a natural, earthy sweetness that plays off the richness of the coconut milk. Curry powder brings the warm, savory backbone you’d expect, but it’s the five fresh cayenne peppers stirred in afterward that really define the dish, giving it a sharp, lingering heat that cuts through all that creaminess instead of getting muted by it. The result is a curry that’s spicy and comforting at the same time, with soft chunks of squash and tender pork sitting in a coconut-based sauce that’s thick enough to coat a spoon, the kind of dish where the heat builds with every bite rather than hitting all at once.
