Thai Red Pork & Pineapple Curry with Rice

Thai Red Pork & Pineapple Curry with Rice

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, September 8, 2019.
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Ingredients

Pork Curry

  • 1 pack pork fillet medallions
  • 1 pack Thai red curry paste
  • 200ml coconut milk
  • 1 can pineapple, drained
  • 1/4 cup water
  • 1 baby bok choy, thinly sliced
  • Juice of 1/2 lemon
  • 1 Tbsp fish sauce

Rice & Cucumber

  • 1 pack rice
  • 1 cucumber, cut into sticks

To Serve

  • 1 bunch coriander, roughly chopped
  • Garlic chilli blend (optional)

Steps

  1. Prep & cook pork. Heat a drizzle of oil in a large fry-pan on medium-high heat. While pan is heating, pat pork dry, toss in a bowl with Thai red curry paste and season. Cook for 1-2 minutes each side, until starting to colour (but not cooked through).
  2. Cook curry & prep bok choy. Add coconut milk, pineapple and water measure and bring to a simmer. Simmer for 3-5 minutes, until sauce has thickened slightly and pork is cooked through. Stir bok choy through to wilt, along with lemon juice and fish sauce. Season.
  3. Heat rice & prep cucumber. Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes.
  4. Serve rice with pork curry. Garnish with cucumber, coriander and a pinch of garlic chilli blend.

Nutritional Information

Energy 2686 kj
642 kcal
Protein 37.5g
Carbohydrate 42.2g
Fat 35.9g