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Pork and Pineapple Coconut Curry
by Jamie Grainger
serves: 4
  Delioush pork and curry over rice
Ingredients:
  14 oz   coconut milk
  2 tsp   Thai red curry paste
  14 oz   pork loin steaks
  1 tbsp   Thai fish sauce
  1 tsp   palm sugar or brown sugar
  1 tbsp   tamarind juice
  2 each   kaffir lime leaves
  1/2 each   medium pineapple or canned pineapple equivilent
  1 each   fresh red chilli, seeded and finely chopped
    lime rind to garnish
Directions:
  1. Pour the coconut milk into a bowl and let it settle, so that the cream rises to the surface. Scoop the cream into a measuring cup. You should have about 1 cup. If necessary, add a little of the coconut milk.

2. Pour the coconut cream into a large pan and bring it to a boil over high heat, stirring once of twice.

3. Cook the coconut cream for about 8 minutues, until the cream separates, stirring frequently to pevent it from sticking to the base of the pan. Peel and chop the pineapple.

4. Ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return mixture to the pan and stir until well mixed. Cook, stirring constanly, for 2-3 minutes, until paste is fragrant.

5. Add the sliced pork and stir in the fish sauce, sugar an tamarind juice. Cook, stirring constanly for 2-3 minutes, until the sugar has dissolved and the pork is no longer pink.

6. Add the remaining coconut milk and the lime leaves. Bring to a boil, then stir in the pineapple. Reduce heat and simmer gently for 3 minutes, or untilthe pork is fully cooked. Spoon into large heated bowl or four individual bowls and sprinkle the chilli and strips of lime rind over. Serve immediately.