Source: dLife

Sweet and fragrant, the curry in this dish nicely balances the flavors.

Servings

14 oz canned coconut milk
2 tsp red curry paste
14 oz Pork, tenderloin, lean, raw , trimmed and thinly sliced
1 tbsp fish sauce
1 tsp packed light brown sugar (or palm sugar)
1 tbsp tamarind paste
2 kaffir lime leaves , torn
0.5 fresh pineapple
2 oz Chili Peppers, red, hot, fresh, chopped , seeded
1 tbsp cold water

1 In medium mixing bowl, add coconut milk, place in cool area and allow to settle until cream rises to top. Do not shake can before opening.
2 Scoop cream into measuring cup. You should have roughly 1 cup of cream; if not, add some coconut milk to total 1 cup.
3 In large pan over medium heat, bring coconut cream to boil for about 8 minutes, or until cream separates, stirring frequently to prevent sticking.
4 Peel and chop pineapple. Set aside.
5 In microwave-safe dish, microwave water until warm, about 20 seconds on high. Mix tamarind paste with warm water to make tamarind juice. Set aside.
6 In medium mixing bowl, ladle 2 ounces coconut cream and stir in red curry paste. Return mixture to pan and stir until well mixed. Continue cooking 3 minutes, stirring occasionally until paste is fragrant.
7 Add sliced pork, stir in fish sauce, sugar, and tamarind juice. Stirring constantly, cook 2 - 3 minutes, until sugar has dissolved and pork is no longer pink.
8 Add remaining coconut cream and lime leaves. Bing mixture to boil and stir in pineapple. Reduce heat and simmer gently 3 minutes.
9 Sprinkle over the chili and serve immediately.