Pork & Pineapple Red Curry (Gaeng Kua)

Ingredients

• 300 g pork belly, cut into pieces
• 1 cup pineapple, cut into pieces
• 2 tbsp kua curry paste
• 2 cups coconut milk
• kaffir lime leaves, fish sauce, palm sugar

Method

• Simmer the thick coconut cream with the curry paste until the oil splits
• Add the pork and cook, then add the thinner coconut milk
• Add the pineapple; season with fish sauce and palm sugar
• Simmer until combined; add kaffir lime leaves and serve

How to Choose

Choose ripe, fragrant, sweet-tart pineapple · fresh-pink pork belly · thick fresh coconut milk.

Chef's Secret

Secret: simmer the coconut cream with the paste until the oil splits for aroma; add the pineapple near the end to keep it fresh and tangy; adjust with palm sugar for balance.

Pork belly + pineapple + curry paste + coconut milk full set at Fresh Market Online.