Pork And Pineapple Thai Red Curry

A tropical taste sensation - pork, thai red curry, pineapple and coconut milk - will brighten and inspire your midweek meal.

The ingredient of Pork And Pineapple Thai Red Curry

• 1 tbsp peanut oil
• 1 brown onion finely chopped
• 500g pork fillet thickly sliced see notes
• 2 tbsp thai red curry glue gum
• 270ml can coconut milk
• 1 cup massel salt reduced chicken style liquid amassing
• 1 1 2 tbsp fish sauce
• 1 tbsp palm sugar grated
• 1 4 small open pineapple peeled cored regarding chopped
• 1 tbsp lime juice
• 1 4 cup buoyant coriander leaves
• 1 4 cup fried shallots
• steamed jasmine rice to give support to

The Instruction of pork and pineapple thai red curry

• heat a large wok more than high heat accumulate oil swirl to coat amass onion stir fry for 3 minutes or until softened build up pork stir fry for 3 minutes or until browned amass curry paste cook for 1 minute or until fragrant
• ensue coconut milk and stock bring to the boil condense abbreviate heat to medium simmer stirring occasionally for 5 to 7 minutes or until sauce thickens and pork is cooked through grow fish sauce palm sugar and pineapple simmer for 2 minutes or until irritated through raise a fuss in lime juice
• spoon curry into serving bowls height past coriander and shallots help similar to rice

Nutritions of Pork And Pineapple Thai Red Curry

calories: 602 519 calories
calories: 20 7 grams fat
calories: 11 9 grams saturated fat
calories: 63 7 grams carbohydrates
calories: n a
calories: n a
calories: 36 9 grams protein
calories: 89 milligrams cholesterol
calories: 1350 milligrams sodium
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calories: nutritioninformation