Ingredients Jump to Instructions ↓

  1. 500g (1lb) pork fillet, thinly sliced

  2. 2 tbsp Malaysian curry paste, or Thai yellow curry paste

  3. 2 tbsp sunflower oil

  4. 200g (7oz) chopped fresh pineapple (ready prepared)

  5. 1 red onion, peeled and cut into wedges

  6. 150g (5oz) green beans, topped and halved

  7. 150g (5oz) baby plum tomatoes, halved

  8. 1 tbsp Thai fish sauce

  9. 1 tbsp brown sugar Juice of

  10. 1 lime Large handful of fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Put the pork in a bowl with the curry paste and mix them together with your hand. Put a wok or pan on a high heat. Add 1 tbsp of the oil and, when hot, add the pork in 2 batches and stir-fry for 2-3 mins, until browned and just cooked through. Transfer the pork from the wok on to a hot plate. Stir-fry the pineapple for a minute or two to caramelise. Put it with the meat on the hot plate. Reheat the wok, add the rest of the oil and the onion and stir-fry for 2 minutes. Add the beans and 2 tbsp water and cook for a minute. Put the pork and pineapple back in the wok and add the tomato halves, fish sauce, sugar and lime juice. Warm through for half a minute and then sprinkle with basil leaves. Serve immediately with rice and lime wedges, if you like.


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