Pork and Pineapple Coconut Curry Recipe
 The heat of this curry balances out the
sweetness of the pineapple, and the coconut cream and spices 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 midweek family meal on a busy
evening.
Ingredients: (Serves 4)
400 ml/14 fl oz can coconut milk
10 ml/2 teaspoons Thai red curry paste
400 g/14 oz pork loin steaks, trimmed and
thinly sliced
15 ml/1 tablespoon Thai fish sauce
5 ml/1 teaspoon palm sugar or light
muscovado (brown) sugar
15 ml/1 tablespoon tamarind juice, made by
mixing tamarind paste with warm water
2 kaffir lime leaves, torn
½ medium pineapple, peeled and chopped
1 fresh red chili, seeded and finely chopped
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/1 cup. If
necessary, add a little of the coconut milk.
Pour the measured coconut cream into a large
pan and bring it to the boil. Cook the coconut cream for about 10 minutes,
until it separates, stirring frequently to prevent it from sticking to the
base of the pan and scorching. Add the red curry paste and stir until well
mixed. Cook, stirring occasionally, for about 4 minutes, until the paste
is fragrant.
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. Add
the reserved 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. Sprinkle over the chili and serve.
Happy Cooking,
Carol |
