Thai Pork and Pineapple Jungle Curry
Salty, sweet and sour flavours. Jungle curry is a great alternative to popular coconut-based Thai red and green curries
Servings: 4
Ingredients
- 500g pork tenderloin fillet
- 2 tbsp red Thai curry paste
- 1 lemongrass stalk, white end only, peeled and minced very fine
- 4 spring onions
- 1 tbsp ginger or galangal, minced
- 1 garlic, crushed
- 4 kaffir lime leaves, torn
- 600ml chicken stock
- 2 stems of fresh young green peppercorns
- 1 orange or yellow pepper cut into thin strips
- 1 small aubergine, cut into 2cm cubes
- 150g pineapple, cut into small pieces
- Juice of 1/2 lime + plus wedges for serving
- Handful of Thai basil leaves
Instructions
- Heat oil in a large saucepan. Add the red curry paste and cook for about 1 minute, or until fragrant. Stir in the ginger, garlic, and lemongrass, and cook for another 1–2 minutes, stirring frequently to prevent burning.
- Next, add the chicken stock and kaffir lime leaves. Bring to the boil, then reduce to a medium simmer and cook uncovered for 15–20 minutes, or until the sauce has slightly thickened.
- In a separate frying pan, add another tablespoon of oil, fry aubergine pieces with a sprinkling of salt over medium heat for 5 minutes. Add peppers with a dash more salt and cook for a further 1-2 minutes.
- Return to the curry sauce and add the peppers, aubergine, pork, pineapple, and green peppercorns. Increase the heat to medium and cook until the pork is just cooked through. Avoid overcooking, as the pork may become tough and the vegetables too soft.
- Remove curry from the heat. Squeeze over the juice of 1/2 lime. Stir in half the Thai basil leaves and spring onions. Divide between bowls and garnish each bowl with the remaining basil leaves. Serve with rice and additional lime wedges.