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 Cuisines > Thai cuisine > Search results
Curry with pork and pineapple (gaeng ped muh sapparot)
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.
 
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