A tropical taste sensation – pork, thai red curry, pineapple and coconut milk – will brighten and inspire your midweek meal.
Ingredients
- 1 tablespoon peanut oil
- 1 brown onion, finely chopped
- 500g pork fillet, thickly sliced (see Notes)
- 2 tablespoons Thai red curry paste
- 270ml can coconut milk
- 1 cup Massel salt reduced chicken style liquid stock
- 1 1/2 tablespoons fish sauce
- 1 tablespoon palm sugar, grated
- 1/4 small fresh pineapple, peeled, cored, roughly chopped
- 1 tablespoon lime juice
- 1/4 cup fresh coriander leaves
- 1/4 cup fried shallots
- Steamed jasmine rice, to serve
Method
- Step 1Heat 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.
- Step 2Add 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.
- Step 3Spoon curry into serving bowls. Top with coriander and shallots. Serve with rice.
Nutrition
2521 kj
Energy
20.7g
Fat Total
11.9g
Saturated Fat
2.3g
Fibre
36.9g
Protein
89mg
Cholesterol
1350mg
Sodium
63.7g
Carbs (total)
All nutrition values are per serve
Notes
Use sliced pork scotch fillet steaks instead of fillet and save about $6.00 on the total recipe cost.
- Author: Liz Macri
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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