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.

Recipe «Pork and pineapple Thai red curry» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.