Fijian Pork Pineapple Curry Recipes

Steps:

• Stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant.
• Add pork and stir until well coated in the spice paste. Add coconut milk and stir well to combine.
• Add diced pineapple and capsicum, cover and simmer for 20-30 minutes until pork is tender.
• Served on mashed kumara or steamed rice and top with a few roast cashew nuts.
• Serves 2.

Steps:

• Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
• Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
• Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
• Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
• Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.

Steps:

• Stir fry the curry paste in a saucepan for a couple of minutes until fragrant.
• Add the pork and stir to combine.
• Add the coconut cream and stir to combine.
• Add the pineapple pieces and the red bell pepper, stir.
• Cover and simmer for 30-40 minutes until pork is tender.
• Garnish with the cashew nuts.
• Nice served on a bed of sweet mashed potato or steamed rice.