Prep 15 mins
Cook 20 mins
This is ideal for a quick supper. The heat of the curry balances out the sweetness of the pineapple.
- 1 (14 ounce) can coconut milk
- 2 teaspoons Thai red curry paste
- 14 ounces pork loin, trimmed and thinly sliced
- 1 tablespoon Thai fish sauce
- 1 teaspoon palm sugar or 1 teaspoon light brown sugar
- 1 tablespoon tamarind juice, make by mixing tamarind paste with warm water
- 2 kaffir lime leaves, torn
- 1⁄2 medium pineapple
- 1 fresh red chile, seeded and finely chopped
- Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
- Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
- Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
- Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
- Add the remaining coconut milk and the lime leaves and return the mixture to a boil and 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 immediately.