Meat Recipes - Pork and Pineapple Curry Recipe

Ingredients

• 400ml/14fl oz can or carton coconut milk

• 10ml/2 tsp red curry paste

• 400g/14oz pork loin steaks, trimmed and thinly sliced

• 15ml/1 tbsp fish sauce

• 5ml/1tsp soft light brown sugar

• 15ml/1 tbsp tamarind juice, made by mixing tamarind paste with warm water

• 2 kaffir lime leaves, torn

• 1/2 medium pineapple, peeled and chopped

• 1 fresh red chili, seeded and finely chopped, to garnish

Serves 4

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Method:

1. Pour the coconut milk into a bowl and let it settle, so that the cream rises to the surface. Scoop the cream into a measuring jug (cup). You should have about 250ml/8fl oz/1 cup. If necessary, add a little of the coconut milk to obtain the precise measure.

2. Pour the coconut cream into a large pan and bring it to the boil. Cook for about 10 minutes, until the cream separates, stirring frequently to prevent it from sticking to the base of the pan and scorching.

3. Add the red curry paste and stir it in until well mixed. Cook, stirring occasionally, for about 4 minutes, until the paste is fragrant.

4. Add the sliced pork and stir in the fish sauce, sugar and tamarind juice. Cook, stirring constantly for 1-2 minutes, until the sugar has dissolved and the pork is no longer pink.

5. Add the remaining coconut milk and the lime leaves. Bring to the boil, then stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked.

6. Spoon into warmed bowls and sprinkle over the chili to ad as a colorful garnish. Serve immediately.

Note: The heat of this curry balances out its sweetness to make a smooth and fragrant dish. It takes very little time to cook.