Pork And Pineapple Coconut Curry

• 1 (14 ounce) can coconut milk
• 2 teaspoons Thai red curry paste
• 14 ounces pork loin, trimmed and thinly sliced
• 1 tablespoon Thai fish sauce
• 1 teaspoon palm sugar or 1 teaspoon light brown sugar
• 1 tablespoon tamarind juice, make by mixing tamarind paste with warm water
• 2 kaffir lime leaves, torn
• 1/2 medium pineapple
• 1 fresh red chile, seeded and finely chopped

1. Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
2. Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
3. Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
4. Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
5. Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.

coconut milk, red curry, pork loin, fish sauce, palm sugar, tamarind juice, lime, pineapple, fresh red chile

Taken from www.food.com/recipe/pork-and-pineapple-coconut-curry-275660 (may not work)