2 cups jasmine rice
olive or canola oil spray
1 onion, cut into wedges
2 tablespoons red curry paste
375 ml can CARNATION Light and Creamy Evaporated Milk
1 teaspoon coconut essence
125 ml MAGGI All Natural Chicken Liquid Stock
1 teaspoon MAGGI Fish Sauce
4 kaffir lime leaves, thinly shredded
300 g Jap or butternut pumpkin, cut into small cubes
500 g pork fillets, cut into thin slices
200 g green beans, halved
200 g broccoli florets
450 g can pineapple pieces in natural juice, drained and juice reserved
1 tablespoons cornflour
50 g crushed peanuts or cashews

Cook rice in a large saucepan of boiling water for about 12 minutes or until tender. Drain well and set aside. Spray a nonstick wok or frying pan with oil and heat. Cook onion over medium heat for 3 minutes or until soft. Add curry paste and stirfry for 1 minute. Stir in milk, coconut essence, stock, fish sauce and kaffir lime. Bring to the boil. Add pumpkin and pork and simmer, uncovered, for 10 minutes. Add beans, broccoli and pineapple to curry; cook until tender. Blend cornflour with pineapple juice, add to curry and stir until sauce boils and thickens. Serve curry over rice topped with nuts. Garnish with shredded kaffir lime leaves, if desired.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4-6