Pork and Pineapple Coconut Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson
The heat of this curry balances out its sweetness to make a smooth and fragrant dish. It takes very little time to cook, so is ideal for a quick supper before going out or for a mid-week family mea...
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Ingredients
- 400 ml/14 fl oz can or carton coconut milk
- 10 ml/2 tsp Thai red curry paste
- 400 g/14 oz pork loin steaks, trimmed and thinly sliced
- 15 ml/1 tbsp Thai fish sauce
- 5 ml/1 tsp palm sugar or light muscovado (brown) sugar
- 15 ml/1 tbsp tamarind juice, made by mixing tamarind paste with warm water
- 2 kaffir lime leaves, torn
- 1/2 medium pineapple, peeled and chopped
- 1 fresh red chilli, seeded and finely chopped
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