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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 3 |
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From a supermarket magazine Ingredients:
1 lb lean diced pork |
1 tablespoon red curry paste |
14 ounces coconut cream |
1/2 cup pineapple chunk |
1 red bell pepper, chopped |
2 tablespoons toasted cashew nuts, to serve |
Directions:
1. Stir fry the curry paste in a saucepan for a couple of minutes until fragrant.
2. Add the pork and stir to combine.
3. Add the coconut cream and stir to combine.
4. Add the pineapple pieces and the red bell pepper, stir.
5. Cover and simmer for 30-40 minutes until pork is tender.
6. Garnish with the cashew nuts.
7. Nice served on a bed of sweet mashed potato or steamed rice.
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