Pork And Pineapple Coconut Curry Food

PORK AND PINEAPPLE COCONUT CURRY

Steps:

• Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
• Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
• Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
• Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
• Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.

SLOW-COOKED PORK AND PINEAPPLE CURRY RECIPE

Steps:

• Toss the pork in the flour and salt. Heat the oil in a large pan and brown the meat all over - it's best to do this in two batches. Spoon the meat on to a plate.
• Cook the onion in the pan until softened. Stir in the curry powder and paprika. Fry for 2 minutes, then return the pork to the pan and add the remaining ingredients, including the juice from the can of pineapple. Bring to the boil, tip the mixture into a slow-cook pot and cook on 'auto' for 6-8 hours, or until the meat is tender. Alternatively, cook the curry in a casserole in the oven at 150°C/ 302°F/Gas Mark 3 for 2 hours.
• Serve curry with rice and top with yogurt, coriander,and mango chutney, if you like.

PORK AND PINEAPPLE CURRY

Steps:

• Stir fry the curry paste in a saucepan for a couple of minutes until fragrant.
• Add the pork and stir to combine.
• Add the coconut cream and stir to combine.
• Add the pineapple pieces and the red bell pepper, stir.
• Cover and simmer for 30-40 minutes until pork is tender.
• Garnish with the cashew nuts.
• Nice served on a bed of sweet mashed potato or steamed rice.