Thai Pork and Pineapple Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3lbs pork butt trimmed of fat and cut into 1 inch cubes2 tablespoons dark sesame oil1 tablespoon plain vegetable oil2 zucchinis, sliced1 large red onion, sliced thinly1.5 cups shredded carrots 5 cloves garlic, crushed2 tablespoons garlic-ginger paste4 tablespoons Sambal Olek (chili garlic paste)1 13.5 oz can light coconut milk1 20 oz can crushed pineapple with 100% juice2 tablespoons fish sauce2 tablespoons reduced sodium soy sauce1 bag of washed fresh baby spinach (9-10 oz)4 tablespoons lime juice2 tablespoons cornstarch
In a very large skillet, heat sesame and vegetable oils. Add zucchini, onion and carrots. Saute until veggies are softened and slightly golden. Add garlic and garlic-ginger paste and cook until fragrant. Remove from pan and set aside.
Add cubed pork to hot pan and saute until lightly browned. Add fish sauce, soy sauce and sambal olek and stir to coat. Add pineapple with juice and coconut milk. Stir to combine. Add vegetables back to the pan, and bring to a gentle boil. Reduce heat to a simmer.
Braise pork and vegetables for about 20-30 minutes until pork is tender. Place baby spinach on top of the mixture and allow to wilt, stirring occasionally until all the leaves are incorporated. Allow to simmer gently for another 5-10 minutes.
Just before serving, combine the lime juice with the cornstarch and mix well. Add to the pan and stir until all the liquid thickens and becomes glossy, about 2 minutes.
Serving Size: Makes about 8 servings
Add cubed pork to hot pan and saute until lightly browned. Add fish sauce, soy sauce and sambal olek and stir to coat. Add pineapple with juice and coconut milk. Stir to combine. Add vegetables back to the pan, and bring to a gentle boil. Reduce heat to a simmer.
Braise pork and vegetables for about 20-30 minutes until pork is tender. Place baby spinach on top of the mixture and allow to wilt, stirring occasionally until all the leaves are incorporated. Allow to simmer gently for another 5-10 minutes.
Just before serving, combine the lime juice with the cornstarch and mix well. Add to the pan and stir until all the liquid thickens and becomes glossy, about 2 minutes.
Serving Size: Makes about 8 servings
Nutritional Info Amount Per Serving
- Calories: 725.0
- Total Fat: 49.1 g
- Cholesterol: 159.8 mg
- Sodium: 783.4 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.8 g
- Protein: 43.5 g
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