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Pork and pineapple Thai red curry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Tropical pork with Thai red curry, pineapple, and coconut milk for a vibrant and exciting weeknight dinner.
Ingredients:
  • 18.20 gm peanut oil
  • 1 brown onion, finely chopped
  • 500g pork fillet, thickly sliced (see Notes)
  • 56.00 gm Thai red curry paste
  • 270ml can coconut milk
  • 255.00 gm salt reduced chicken style liquid stock
  • 36.60 gm fish sauce
  • 20.00 ml palm sugar, grated
  • 1/4 small fresh pineapple, peeled, cored, roughly chopped
  • 21.00 gm lime juice
  • 62.50 ml fresh coriander leaves
  • 62.50 ml fried shallots
  • Steamed jasmine rice, to serve
Instructions:
  • 1. Preheat a large wok over high heat and swirl in oil. Add onion and stir-fry until softened, about 3 minutes. 2. Add pork and stir-fry until browned, about 3 minutes. 3. Stir in curry paste and cook until fragrant, about 1 minute.
  • Combine coconut milk and stock in a saucepan and bring to a boil. Lower the heat and simmer for 5-7 minutes until the sauce thickens and the pork is cooked. Stir in fish sauce, palm sugar, and pineapple and simmer for an additional 2 minutes. Finish by stirring in lime juice before serving.
  • Ladle the curry into individual bowls and garnish with fresh coriander and shallots. Serve alongside steaming hot rice.

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