Pork and pineapple Thai red curry

Cooking Meat Pork and pineapple Thai red curry

A tropical taste sensation - pork, thai red curry, pineapple and coconut milk - will brighten and inspire your midweek meal.

Lables: Egg free Gluten free Lactose free Wheat free
  1. Heat a large wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 minutes or until softened. Add pork. Stir-fry for 3 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.
  2. Add coconut milk and stock. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens and pork is cooked through. Add fish sauce, palm sugar and pineapple. Simmer for 2 minutes or until heated through. Stir in lime juice.
  3. Spoon curry into serving bowls. Top with coriander and shallots. Serve with rice.

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1 tbsp peanut oil
1 brown onion, finely chopped
500g pork fillet, thickly sliced
2 tbsp Thai red curry paste
270ml can coconut milk
1 cup Massel salt reduced chicken style liquid stock
1 1/2 tbsp fish sauce
1 tbsp palm sugar, grated
1/4 small fresh pineapple, peeled, cored, roughly chopped
1 tbsp lime juice
1/4 cup fresh coriander leaves
1/4 cup fried shallots
Steamed jasmine rice, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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