Name: Pork and pineapple curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 green capsicum, thinly sliced; 400 gram broccoli, cut into florets; cooking oil spray; 2 1/2 tablespoon thai red curry paste; 500 gram lean pork stir-fry strips; 227 gram can pineapple pieces in natural juice, drained,juice reserved; 375 millilitre can coconut-flavoured evaporated milk; 2 teaspoon cornflour; 3 cup steamed jasmine rice; basil leaves, to serve

Ingredients

1 green capsicum, thinly sliced

400 gram broccoli, cut into florets

cooking oil spray

2 1/2 tablespoon thai red curry paste

500 gram lean pork stir-fry strips

227 gram can pineapple pieces in natural juice, drained,juice reserved

375 millilitre can coconut-flavoured evaporated milk

2 teaspoon cornflour

3 cup steamed jasmine rice

basil leaves, to serve

Method

1.Spray capsicum and broccoli with oil. Heat a wok or frying pan over high heat. Add capsicum and broccoli; stir-fry for 2 minutes or until tender. Transfer to a heatproof bowl.

2.Add curry paste to wok; stir-fry for 1 minute or until fragrant. Add pork; stir-fry for 4 minutes or until cooked. Add pineapple and evaporated milk; bring to the boil.

3.Combine reserved pineapple juice and cornflour in a bowl until smooth. Add to wok; stir-fry for 2 minutes or until sauce boils and thickens. Spoon rice into shallow serving bowls; top with curry. Serve sprinkled with basil.

Replace pork with chicken or beef stir-fry strips. Add a thinly sliced fresh long red chili to the pan in Step 2. Use any Thai curry paste you like.
Note

Women's Weekly Food