Pork and pineapple Thai red curry

Pork and pineapple Thai red curry

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A tropical taste sensation - pork, thai red curry, pineapple and coconut milk - will brighten and inspire your midweek meal.

The ingredient of Pork and pineapple Thai red curry

  1. 1 tablespoon peanut oil
  2. 1 brown onion, finely chopped
  3. 500g pork fillet, thickly sliced (see Notes)
  4. 2 tablespoons Thai red curry paste
  5. 270ml can coconut milk
  6. 1 cup Massel salt reduced chicken style liquid stock
  7. 1 1/2 tablespoons fish sauce
  8. 1 tablespoon palm sugar, grated
  9. 1/4 small fresh pineapple, peeled, cored, roughly chopped
  10. 1 tablespoon lime juice
  11. 1/4 cup fresh coriander leaves
  12. 1/4 cup fried shallots
  13. Steamed jasmine rice, to serve

The instruction how to make Pork and pineapple Thai red curry

  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.

Nutritions of Pork and pineapple Thai red curry

fatContent: 602.519 calories
saturatedFatContent: 20.7 grams fat
carbohydrateContent: 11.9 grams saturated fat
sugarContent: 63.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 36.9 grams protein
sodiumContent: 89 milligrams cholesterol

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