Thai Pork and Pineapple Curry

Chef Laura Slama Celebrated Cuisine

Yield:  8 servings
Ingredients:

32 oz. Pork Tenderloin, trimmed and thinly sliced
2 cups Coconut milk (light coconut milk ok)
2T Thai yellow curry paste, Mae Ploy brand
1 cup pineapple, fresh, pureed
3T fish sauce (also called Nam Pla)
1T palm sugar or brown sugar
2 cups pineapple, fresh, in 1 inch dice
2T lime juice, freshly squeezed
3T green onions, finely chopped
3T mint leaves, shredded
zest from 1 lime
mint leaves garnish
Jasmine rice, prepared according to package directions
(1 cup uncooked, yields 3 cups cooked)

1. Scoop 2 cups of cream from top of coconut milk and place in a large sauté pan. Place over medium heat, bring to boil. Add curry paste and cook, constantly stirring, until very fragrant, about five minutes.

2. Stir the remaining coconut milk until smooth then add to curry paste mixture. Add pureed pineapple, fish sauce and palm or brown sugar. Bring to simmer and cook another three minutes.

3. Add pork to simmering curry, and cook until nearly cooked through. Add in the diced pineapple, lime juice and 1/2 cup each of green onion and shredded mint. Heat through.

4. Place cooked rice in bottom of individual bowls. Ladle pork and pineapple curry over rice and sprinkle with lime zest and remaining green onion and minced mint. Garnish with whole mint leaves, if desired, and serve immediately.