Thai Pork and Pineapple Curry

3lbs pork butt trimmed of fat and cut into 1 inch cubes
2 tablespoons dark sesame oil
1 tablespoon plain vegetable oil
2 zucchinis, sliced
1 large red onion, sliced thinly
1.5 cups shredded carrots
5 cloves garlic, crushed
2 tablespoons garlic-ginger paste
4 tablespoons Sambal Olek (chili garlic paste)
1 13.5 oz can light coconut milk
1 20 oz can crushed pineapple with 100% juice
2 tablespoons fish sauce
2 tablespoons reduced sodium soy sauce
1 bag of washed fresh baby spinach (9-10 oz)
4 tablespoons lime juice
2 tablespoons cornstarch

Can substitute red Thai curry paste for Sambal Olek.
To reduce fat and calories, pork loin or tenderloin can be substituted. This would also be very good with chicken breast or possibly even firm tofu.

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