A tropical taste sensation, this pork and pineapple Thai red curry will brighten up your midweek meal.

Prep time: 15 mins

Cook time: 15 mins

Serves 4

Ingredients

1 tbsp extra-virgin olive oil

1 brown onion, finely chopped

500g pork fillet, thinly sliced

2 tbsp Thai red curry paste

270mL light coconut milk

1 cup salt-reduced chicken stock

1 + 1/2 tbsp fish stock

1/4 pineapple, peeled, cored, roughly chopped

1 tbsp lime juice

1/4 cup fresh coriander leaves

Steamed rice, to serve

Method

Prepare rice as per packet instructions. Aim for 1/2-1 cup cooked rice, per person.

Meanwhile, heat a large wok over high heat. Add oil and onion. Stir-fry for 3 minutes or until softened.

Add pork and stir-fry for 3 minutes or until browned.

Once cooked, add curry paste and cook for 1 minute or until fragrant.

Add coconut milk and stock. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens and pork is cooked through.

Add fish sauce and pineapple. Simmer for 2 minutes or until heated through. Stir in lime juice.

To serve, spoon curry into serving bowls. Top with fresh coriander and serve with rice.