Ingredients: 500 g (1 lb) pork fillets 300 g (10 oz) canned pineapple pieces 400 ml (13 fl oz) coconut milk 2 tb oil 1/2 ts lemon juice 2 ts red curry paste 2 tb fish sauce 1 tb brown sugar
Directions:1. Slice pork. 2. Drain pineapple pieces. 3. Heat oil in a wok or a pan and roast curry paste. 4. Add meat and stir-fry. Pour in coconut milk and bring to boil. Boil for five minutes. 5. Reduce heat and season with lemon juice, fish sauce and sugar. Add pineapple pieces and heat. |