- Pork & Pineapple Thai Red Curry.jpg (43.7 KiB) Viewed 594 times
Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp peanunt or olive oil
- 400g pork fillet, cut into 5mm (?) slices
- 4 spring onions, white parts cut into 4cm pieces, green tips thinly sliced
- 1 red pepper, deseeded, sliced
- 200g jar red Thai curry paste
- 400ml can coconut milk
- ¼ pineapple, chopped
- 150g mangetout
Method
1. In a large frying pan or wok, heat half of the oil over a high heat. Stir-fry the pork in two batches for 2 minutes each batch, until sealed and golden. Remove from the pan. Set aside. Add the white parts of the spring onion and the red pepper to the pan. Stir-fry for 1 minute. Remove from the pan.
2. Reduce the heat to low. Add the remaining oil to the pan. Cook the curry paste for 1 - 2 minutes, until fragrant. Stir in the coconut milk. Bring to a simmer.
3. Return the pork, spring onion and pepper to the pan along with the pineapple and mangetout. Simmer for 2 - 3 minutes, until the mangetout is tender. Serve with steamed rice and lime wedges, if liked. Scatter over the sliced spring onion tips, to garnish.
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