SUMMARY

No apologies for serving this classic with pineapple and also pork - nothing can beat this combination for delivering the very best flavours that Thai cooking has to offer. Spicey, creamy, sweet and sour. It will really get your taste buds dancing.

Although I've added some kaffir lime leaves and some red chillies in my recipe, consider these optional. For example, if you're finding it difficult to source the kaffir lime leaves or if you don't like your curries too hot. If you leave either of them out, consider perhaps adding coriander leaves and/or red pepper respectively, for a bit of vibrancy.

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METHOD

1. Cut the pork into strips approx 8mm wide and approx 6cm long. Cut the pineapple into chunks. Finely slice the red chillies. Tear the Kaffir lime leaves into pieces approx 1.5cm square.
   
   
2. Add a glug of oil to the pan and heat. Add the Thai red curry paste and work the oil together with the paste to break it down. Keep the temperature high to intensify the flavour but don’t allow the paste to burn.
   
   
3. Add 100ml of the coconut milk to the pan and mix with the paste. When it has mixed add a further 100ml of coconut oil and mix. Keep mixing until the paste has completely broken down and mixed with the coconut milk until smooth. This will take in the region of 4 – 5 minutes. Keep the pan hot throughout.
   
   
4. Add the pork to the pan and stir. You will see the meat colouring so stir for a couple of minutes until evenly coloured.
   
   
5. Add the pineapple and give a good stir. Keep the pan hot throughout.
   
   
6. Add a further 100ml of coconut milk to the pan and stir well for a couple of minutes. Keep the pan bubbling hot.
   
   
7. Add the tamarind sauce, the fish sauce and the sugar. Give everything a good stir.
   
   
8. Add the last 100ml of coconut milk and 50ml of clean water. Give the pan a good stir. Leave on a gentle boil for 8 – 10 minutes, stirring occasionally. The curry needs this long to completely infuse all the flavours.
   
   
9. Add the Kaffir lime leaves and half of the sliced red chillies and give everything a good stir.
   
   
10. The curry is now ready to eat. Serve with the remaining slices of red chillies as a garnish.