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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
thai red curry paste	2	teaspoons		-	-	-	-
pork loin	14	ounces	trimmed sliced	686.28	0.0	83.1915	39.2616
thai fish sauce	1	tablespoon		-	-	-	-
palm sugar	1	teaspoon		-	-	-	-
tamarind juice	1	tablespoon		8.9419	2.3108	0.0141	0.0188
kaffir lime leaf	2			-	-	-	-
pineapple	1/2			-	-	-	-
red chile	1		seeded chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.