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Pineapple and Pork Curry

pineapple and pork curry

For a warm and satisfying dinner that’s full of flavour, why not try this Pineapple and Pork Curry?

Serves: 4

Ingredients

Curry paste:

Method
Grill (broil) pork over medium heat for about 10–12 minutes on each side, then allow to rest for another 10–12 minutes. You can also grill the pork on the barbecue.

Make curry paste by pounding ingredients using a mortar and pestle to a uniform paste. To refine, put in a food processor and process until very fine.

Heat coconut cream in a frying pan over medium heat until it separates, add curry paste and cook until fragrant. Season with palm sugar and fish sauce. Add pineapple, chilli and lime leaves and continue to cook out curry paste on low to medium heat until it is fragrant and the rawness cannot be detected, about 8–10 minutes. Moisten with coconut milk, check seasoning: it should be sweet, salty and slightly sour.

Slice pork, add it to the cooked curry, then stir in basil. Do not cook pork for any longer.

To serve, garnish with chilli julienne, lime leaf julienne and fried eschallots (optional).

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