Red Curry with Pork and Pineapple
Pineapple adds sweetness and tartness to this curry. When preparing, no extra water is added to the curry. The juice released from the simmering pineapple will act as a substitute for the extra water needed in the curry.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium
- 2 cans (13.5-oz.) coconut milk
- ½ cup Thai red curry paste
- 1 lbs. pork loin, sliced ⅛" thick, 1" × 1½" pieces
- 4 cups minced pineapple
- 3–4 Tbsp. fish sauce
- 2 tsp. sugar
- 3 kaffir lime leaves, torn
- 1 Tbsp. cracked white peppercorn
- Do not shake the coconut milk. Scoop the cream on top of coconut milk cans, about halfway down. In a large fry pan, bring it to a boil over medium heat. Stir in curry paste and turn down the heat to low. Simmer over low heat, without stirring, until fragrant and coconut cream starts to release some oil, about 3–5 minutes.
- Add pork to the mixture and simmer for 2 minutes, stirring occasionally. Add the rest of coconut milk and bring it back to boil. Simmer the pork for 5 minutes at low heat.
- Add pineapple and bring back to boil. Let simmer for 15 minutes over low heat. Season with fish sauce and sugar. Taste for seasoning. Add kaffir lime leaves and white pepper, and turn the heat off.