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Penang-style Free-range Pork & Pineapple Curry
Take a trip to Thailand with this tropical curry, featuring juicy free-range British pork. Simmer away with tangy tamarind, sweet pineapple, creamy coconut and plenty of ginger and garlic. Serve with cinnamon rice to soak up all the curry sauce.
High protein
8 plants
Serving size
Ingredients
- 140g tinned pineapple (use a quarter) (pineapple, pineapple juice)
- 1 x 150g free-range diced pork
- 0.5 tsp ground cinnamon (use a quarter)
- 80g brown rice (use half) (100% Brown Rice)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 shallot (use half)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 pak choi (use half)
- 1 handful of fresh coriander (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 80g baby spinach (use half)
Nutritional Information
Calories: 634
Protein: 44g
Carbs: 53g
Fat: 28g
Ingredients
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 300g free-range diced pork
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 80g brown rice (100% Brown Rice)
- 80g baby spinach
- 1 pak choi
- 1 shallot
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 handful of fresh coriander
- 0.5 tsp ground cinnamon (use half)
- 200ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 635
Protein: 44g
Carbs: 53g
Fat: 28g
Penang-style Free-range Pork & Pineapple Curry
Take a trip to Thailand with this tropical curry, featuring juicy free-range British pork. Simmer away with tangy tamarind, sweet pineapple, creamy coconut and plenty of ginger and garlic. Serve with cinnamon rice to soak up all the curry sauce.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep & sizzle
- Finely dice the shallot. Trim the pak choi and roughly chop into bite-sized pieces. Drain the half tin of pineapple chunks (reserving 1 tbsp of the pineapple juice)
- Heat the large frying pan (we used the 30cm HexClad Hybrid Pan) with 2 tsp oil on medium heat. Once hot, add the pork and shallot and cook for 4-5 mins, until golden and softened. Season with salt and pepper
Get your simmer on
- Add the curry powder, a pinch of cinnamon and the ginger & garlic paste to the pork pan. Cook for 1 min, then stir in the tamarind, coconut milk, stock powder, the reserved pineapple juice and 50ml water (25ml for 1 person)
- Bring to a boil and simmer for 7 mins, until the pork is cooked through
- Meanwhile, finely chop the coriander. Rinse the spinach
Add the greens
- Add the spinach, pak choi and pineapple chunks to the pan. Simmer for another 2-3 mins, until hot and wilted
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Last bits & plate up
- Return the rice pan to medium heat with 1 tsp oil. Add a pinch of cinnamon and cook for 30 secs, then return the rice and mix to coat. Season with a pinch of salt
- Stir the coriander into the curry and season to taste
- Share the prawn penang between bowls, with the cinnamon rice alongside
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