Panang Curry with Pork and Pineapple

Ingredients

• about 680 g Pork Tenderloin
• 1 cup Pineapple (cubed)
• 2 tbsp Panang Curry Paste
• 2 cans Coconut Milk
• 2 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 4 leaves Lime Leaves
• 1 tbsp Vegetable Oil
• 0.25 cup Thai Basil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Pork Tenderloin into bite-sized pieces, about 2.54 cm cubes.
2. 2Heat 1 tbsp Vegetable Oil in a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
3. 3Add the 2 tbsp Panang Curry Paste to the hot oil and cook, stirring constantly, for 2 minutes until it smells fragrant.
4. 4Add the about 680 g Pork Tenderloin pieces to the pot and cook, stirring occasionally, for 5-7 minutes until lightly browned on all sides.
5. 5Pour in the 2 cans Coconut Milk, add the 1 cup Pineapple (cubed) and the 4 leaves Lime Leaves. Stir everything together and bring the mixture to a gentle simmer.
6. 6Reduce the heat to low (135°C / 135°C), cover the pot, and let it simmer for 35-40 minutes, or until the pork is cooked through and tender. The pork should reach an internal temperature of 63°C.
7. 7Stir in the 2 tbsp Fish Sauce and 1 tbsp Palm Sugar until the sugar is dissolved. Add the 0.25 cup Thai Basil leaves and stir gently just before serving.
8. 8Serve the Panang Curry hot, ideally with rice.

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