Pork and Pineapple Coconut Curry

Name: Pork and Pineapple Coconut Curry
Yield: Serves Four
Cuisine: Thailand
Ingredients: 400 g/14 oz pork loin steaks, trimmed and thinly sliced; 15 ml/1 tbsp Thai fish sauce; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 15 ml/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 chilli, seeded and finely chopped; 10 ml/2 tsp Thai red curry paste; 400 ml/14 fl oz can or carton coconut milk

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
Main course
Supper
South East Asia
Gluten-free

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/