Preparation time
30min
Total time
30min
Portion
4
portion(s)
Level
easy
Ingredients
- 35 grams red curry paste
- 15 grams ginger, julienned
- 435 grams coconut milk
- 1 tablespoon palm sugar, shredded
- 2 tablespoons fish sauce
- 500 grams pork fillet, cut into strips
- 280 grams cup fresh pineapple chunks
- 1 bunch Thai basil, fresh, (about 1 cup)
- 3 Kaffir lime leaves, stems removed and finely shredded
- coriander leaves, for garnish
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place curry paste, ginger and 100g of the coconut milk into TM bowl and cook for 4 minutes/varoma/speed 1, MC off.
- Add remaining coconut milk, palm sugar and fish sauce and cook for 4 minutes/100 degrees/speed 1.
- Add pork and cook for 10 minutes/100 degrees/reverse soft speed.
- Add pineapple and simmer for 1 minute/100 degrees/reverse soft speed.
- Stir through basil with spatula and transfer to a serving bowl.
- Garnish with shredded kaffir lime leaves and coriander leaves. Serve with steamed Jasmine rice.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Delicious!! Thought I was eating at an authentic Thai restaurant. Used coconut cream as had no coconut milk.
Made this for dinner tonight and it was lovely. I had diced pork and used tin pineapple not fresh. There was a lot of sauce but it quickly got soaked up in the jasmine rice. Will make this one again
Really, really nice combination of flavours. I cut up pork fillet into strips and the meat was so tender. Recommend others try this!
Good flavours but the pork became very dry. Any tips to stop that? I used organic pork cut into strips.
It tasted like I bought it from a Thai restaurant... Yum! Thanks!
Really enjoyed this recipe in theory.. Just discovered I only had yellow curry paste and added sliced zucchini, carrot, celery and red capsicum. So delish, a big tick!
Elise Hinkley, HAPPY HINKS
I just made this for tea: I didn't have the herbs as listed, but substituted as follows:
Coriander fine chopped stalks,
Lemon rind finely julienned added with Pineapple. Vietnamese Mint , Perennial Basil and Basil , all finely shredded and added with pineapple.
I had no fresh pineaple so I added a small tin of pineapple rings cut into six.
Despite the substitutions it was delicious! Thank you Caroline!
Love this recipe. I will defo be making again.
Be sure to serve it with some rice to soak up all the lovely sauce.
Love this dish - such a great combination of flavours and the pork fillet is cooked so beautifully. Definately give this one a go!
I made this with chicken and it was yummy! Licked plates (metaphorically speaking) all around!
-----------------------------Goddess For Life coach and mentor www.igoddess.com