Pork and Pineapple Coconut Curry

Name: Pork and Pineapple Coconut Curry
Yield: Serves Four
Cuisine: Thailand
Ingredients: 400 ml/14 fl oz can or carton coconut milk; 15 ml/1 tbsp tamarind juice, made by mixing tamarind paste with warm water; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 10 ml/2 tsp Thai red curry paste; 400 g/14 oz pork loin steaks, trimmed and thinly sliced; 15 ml/1 tbsp Thai fish sauce; 1 fresh red chilli, seeded and finely chopped; 1/2 medium pineapple, peeled and chopped; 2 kaffir lime leaves, torn

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

The heat of this curry balances out its sweetness to make a smooth and fragrant dish. It takes very little time to cook, so is ideal for a quick supper before going out or for a mid-week family meal on a busy evening.

Ingredients

400 ml/14 fl oz can or carton coconut milk
10 ml/2

Asia
Thailand
Supper
Main course
Gluten-free
South East Asia

Method

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 250 ml/8 fl oz/