Weekend Cooking: Pork and Pineapple Thai Red Curry

We are now at the end of summer now and we have had our first cool autumn day. Such an occasion tends to retrospectiveness about the summer just gone. Somewhat strangely, I found myself having a summer of pineapple. I like pineapple most of the time but recently we have had a lot.

Just the other weekend I decided to make an old favourite recipe (Thai Pork Burgers with a Pineapple Chilli Relish) and found myself trying to find a recipe to use the rest of the fresh pineapple up. There were plenty of options ranging from cakes to tarts and more but in the end we found this recipe for a pork curry with a pineapple twist.

The good thing about this recipe was that it was quick and tasty, which makes it ideal for a mid week meal.

Pork and Pineapple Thai Red Curry

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



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.

 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.

 Spoon curry into serving bowls. Top with coriander and shallots. Serve with rice

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