Mrs. Jackson Cooks

Life through food

Pork and pineapple thai style curry

on July 21, 2011

The pineapples were going cheap at the grocers – so I bought two. We like pineapple and I figured we’d eat them but they weren’t ripe so I left them on the window sill and forgot about them. They’re now over ripe! So it’s pineapple every day for this week!

I was wondering what to do with them that didn’t involve lots of sugar and calories, and found this recipe. http://www.bbcgoodfood.com/recipes/1106/sweet-and-hot-prawn-and-pineapple-curry

It’s for prawns but I had already started defrosting pork so I used that instead. And I had an aubergine that needed eating so that went in as well. And then I thought I’d do it more thai style and add garlic, frying it first. And then an onion too!

I didn’t have massaman curry paste either, so I used penang, but really you could use any thai curry paste. It will obviously alter the taste a bit but these ingredients will go with any really. If you use green or red paste – omit the fresh chilli or it’ll be too spicy, unless you’re actually Thai. We eat chilli all the time, I would leave it out for us as the paste, especially if you get the stuff from the Chinese supermarket, is very strong.

If you can get the small Thai aubergines, these are best for it, but otherwise, a normal purple one will do. I used a normal purple one which I chopped into chunks and sprinkled with salt. If using the Thai baby ones – chop in half or quarters and then sprinkle with salt.

This is not the lowest in calories of curry – with the coconut milk, but if you can find reduced fat coconut milk, it helps. You can use any meat this too – chicken, white fish, prawns would all work well instead of pork. With the exception of Massaman curry, it’s unusual to have beef in Thai curries, but you could use it. And if you’re vege or making for veges – just leave out the meat, and you have a great meatless curry. You could even add tofu as well if you wanted. It’s even vegan friendly!

Pork and pineapple curry

Serves 4

  • 1 aubergine, chopped into chunks
  • 2 tbsp oil (sunflower, vegetable, sesame, peanut, groundnut)
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 2 tbsp curry paste
  • 1 tsp turmeric powder
  • 1 tsp sugar
  • 400g unboned pork, diced (most pork will do – I used pork fillet, but it’s not necessary. I’d avoid belly pork as it’ll take too long to cook well).
  • 3 red chilli, finely chopped (also knob of ginger grated, if you want)
  • 400ml can coconut milk
  • 1 medium pineapple, peeled and choped into chunks
  • 2 tbsp fish sauce
  • juice 1/2 lemon
  • 1 lemongrass stalk, chopped
  • handful of chopped fresh coriander
  1. Place the aubergine chunks in the bottom of a colander so they aren’t overlapping and cover in salt, pile another layer on top and repeat, if necessary. Continue until all the aubergine is in the collander. Leave on a draining board (or in a sink) for about 20 minutes until the bitter juices are removed. Then rinse well under cold water to remove the salt and set aside.
  2. Heat the oil on a high heat in a wok. When it’s hot, add the garlic, stiring quickly until browned. Then add the onion, frying quickly again until browned. Then add the curry paste, turmeric and sugar, breaking down the curry paste with your spoon or spatula.
  3. Next add the pork (or other meat, except prawns) and stir well to coat in the curry paste. Fry until the meat is browned.
  4. Then add the aubergines, again stiring well to coat in the mix and allowing to cook slightly.
  5. Next add the coconut milk, pineapple, fish sauce, lemon juice and lemongrass. Mix well. Bring to the boil and then reduce to a simmer.
  6. Allow to cook for about 20 minutes or until the pork and aubergines are cooked and the sauce is nicely thickened.
  7. Stir through the coriander and serve with boiled rice.
  8. Enjoy the sweet spiciness 🙂
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