Heat the oil in the wok or heavy based frying pan until smoking.
Cook the pork in batches until browned all over and golden, remove, keep warm.
Add the onion and garlic and cook over a gentle heat until softened.
Add the pumpkin, ginger, fennel seeds and lemongrass and cook for 5 minutes on a low heat.
Stir in the Thai curry paste and cook together until fragrant.
Return the pork to the pan with the coconut milk, bring to the boil, simmer for 10-12 minutes.
Finally stir in the spinach, herbs and season to taste, stir in the lime juice and serve with fluffy steamed or boiled rice.
