400ml (14fl oz) can or carton coconut milk
10ml (2 tsp) Thai red curry paste
400g (14 oz) pork loin steaks, trimmed and thinly sliced
15ml (1 tbsp) Thai fish sauce (nam pla)
5 ml (1 tsp) palm sugar or light muscovado (brown) sugar
15ml (1 tbsp) tamarind juice, made by mixing tamarind paste with warm water
2 kaffir lime leaves, torn
½ medium pineapple, peeled and chopped
1 fresh red chilli, seeded and sliced

1 Pour the coconut milk into a bowl and let it settle, so that the cream rises to the surface. Scoop the cream into a measuring jug or cup. You should have about 250ml (8fl oz/ 1 cup). If necessary, add a little of the coconut milk.
2 Pour the coconut cream into a large pan and bring to the boil.
3 Reduce the heat and simmer the coconut cream for about 10 minutes, until the cream separates, stirring frequently to prevent it sticking to the base of the pan and scorching. Add the red curry paste and stir until well mixed. Cook, stirring occasionally, for about 4 minutes, until the paste is fragrant.
4 Add the sliced pork and stir in the fish sauce, sugar and tamarind juice. Cook, stirring constantly, for 1-2 minutes, until the sugar is dissolved and the pork is no longer pink.
5 Add the remaining coconut milk and the lime leaves. Bring to the boil, then stir in the pineapple. Reduce the heat and simmer for 3 minutes, or until the pork is cooked. Sprinkle over the chilli and serve.

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