Events and Celebrations

Pork and Pineapple Curry

cook 30 mins
  • 400 ml (14 fl oz) can coconut milk
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons light brown sugar
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons tamarind paste
  • 2 lime leaves
  • 1 tablespoon oil
  • 375 g (12 oz) cubed pork
  • 250 g (8 oz) pineapple, cubed
  • handful of fresh coriander, chopped
  • 50 g (2 oz) bean sprouts
  • rice, to serve
  • Heat a large saucepan. Scoop the thick coconut cream from the top of the can, add it to the pan with the curry paste and cook over a medium heat for 2–3 minutes until really fragrant. Add the remaining coconut milk, the sugar, fish sauce, tamarind paste and lime leaves and simmer for 5 minutes.
  • Meanwhile, heat a large frying pan and add the oil. Add the pork and cook for 5 minutes until browned all over. Add the pork to the curry, stir in the pineapple and cook for 10 minutes more. Scatter over the coriander and bean sprouts and serve with plain rice.
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