Gaeng Ped Muh Sapparot
Curry with pork and pineapple
500 g (1 lb) pork fillets
300 g (10 oz) canned pineapple pieces
400 ml (13 fl oz) coconut milk
2 tb oil
1/2 ts lemon juice
2 ts red curry paste
2 tb fish sauce
1 tb brown sugar
Slice pork. Drain pineapple pieces. Heat oil in a wok or a pan and roast curry paste. Add meat and stir-fry. Pour in coconut milk and bring to boil. Boil for five minutes. Reduce heat and season with lemon juice, fish sauce and sugar. Add pineapple pieces and heat.