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Pork with Pineapple and Coconut Curry
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 237.6
Total Carbs 14.0 g
Dietary Fiber 2.0 g
Sugars 8.2 g
Total Fat 9.3 g
Saturated Fat 6.3 g
Unsaturated Fat 0.5 g
Potassium 588.5 mg
Protein 24.9 g
Sodium 543.9 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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