Thai Pork and Pineapple Yellow Curry

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Thai

Ingredients: Fruit Pork

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 2 cups coconut milk
• 2 lemongrass (Indonesian: sereh), bruised and knotted
• 5 kaffir lime leaves
• 2 tablespoon tamarind juice (2 teaspoon tamarind + 2 tablespoon water), remove pulp and pits
• 1 tablespoon sugar
• 1 teaspoon salt
• 400 gram pork, cut into bite sizes
• 1 small pineapple, peeled, cored, and cut into bite sizes
• 3 tablespoon chopped coriander leaves (Indonesian: daun ketumbar)
• Yellow curry paste (grind the following)
• 4 shallots (Indonesian: bawang merah)
• 4 cloves garlic (Indonesian: bawang putih)
• 2 inch turmeric (Indonesian: kunyit)
• 1 red cayenne chili (Indonesian: cabe merah keriting)
• 1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)

Instructions

1. Pour 1 cup of the coconut milk into a pot and bring to a boil.
2. Add yellow curry paste, lemongrass, and kaffir lime leaves. Stir and bring to another boil.
3. Add tamarind juice, sugar, salt, and the rest of the coconut milk (1 cup).
4. Add pork and stir until the pork is no longer pink.
5. Add pineapple and continue cooking until the pork is fully cooked and tender. About 20 to 30 minutes.
6. Add about 2 tablespoons of the chopped coriander leaves and stir until wilted. Turn off heat, and transfer to a serving plate, garnish with the rest of coriander leaves (1 tablespoon).