Pork and Pineapple Coconut Curry

400ml coconut milk 2 tsp Thai red curry paste 400g pork loin steaks, sliced thin 1 tbsp Thai fish sauce 1 tsp light muscovado sugar 1 tbsp tamarind juice (made from paste with water) 2 lime leaves ½ medium pineapple, chopped 1 fresh red chilli, seeded and chopped finely

Original recipe from 400 Chinese & Thai here Pour the coconut milk into a bowl and let it settle, so that the cream rises to the surface. Scoop the cream into a measuring jug. You should have about 250ml in jug. If necessary, add a little of the coconut milk. Pour the coconut cream into a large pan and bring it to the boil. Cook the coconut cream for about 10 minutes, until the cream separates, stirring frequently to prevent it from sticking. Add the red curry paste and stir until well mixed. Cook, stirring constantly for 1-2 minutes until the sugar dissolves and the port is no longer pink. Add the remaining coconut milk and the lime leaves. Bring to the boil, the stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chilli and serve.