Pork & Pineapple Panang Curry Recipe | Otway Pork
Tender pork simmered in a rich, creamy coconut-panang curry with caramelised pineapple & Thai basil. Pair it with rice and a side salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at otwaypork.com.au.
Ingredients
- ⅓ cup fish sauce
- 700 g Otway Pork scotch fillet, cut into 3 cm pieces
- ⅓ cup peanut oil
- 4 red eschallots, thinly sliced
- 1 tablespoon crunchy peanut butter
- ¼ cup (70 g) good quality Panang curry paste
- 6 kaffir lime leaves
- 225 g canned bamboo shoots
- 800 ml coconut milk
- 1 bunch broccolini
- 1 red capsicum, cut into 3 cm pieces
- ½ pineapple, cut into large 1.5 cm round slices
- 2 teaspoons caster sugar
- 1 bunch Thai basil, leaves picked
- Steamed jasmine rice, to serve
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