Fijian Pork & Pineapple Curry

Mashed kumara or steamed rice are a great accompaniments for this curry.

• Ready In: 50 mins
• Serves: 2

Ingredients

• 400  g  lean diced pork
• 1  tablespoon red curry paste
• 400  ml coconut milk
• 1⁄2 cup fresh pineapple (or tinned pineapple, diced)
• 1  red capsicum, diced
• 2  tablespoons  roast cashew nuts, to serve

Directions

1. Stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant.
2. Add pork and stir until well coated in the spice paste. Add coconut milk and stir well to combine.
3. Add diced pineapple and capsicum, cover and simmer for 20-30 minutes until pork is tender.
4. Served on mashed kumara or steamed rice and top with a few roast cashew nuts.
5. Serves 2.