Pork and Pineapple Coconut Curry

• (14 ounce) can coconut milk↗1
• teaspoons Thai red curry paste↗2
• ounces pork loin, trimmed and thinly sliced↗14
• tablespoon Thai fish sauce↗1
• teaspoon palm sugar or 1 teaspoon light brown sugar↗1
• tablespoon tamarind juice, make by mixing tamarind paste with warm water↗1
• kaffir lime leaves, torn2
• medium pineapple↗1⁄2
• fresh red chile, seeded and finely chopped↗1

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.