The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Penang-style Free-range Pork & Pineapple Curry
Take a trip to Malaysia with this tropical curry, featuring responsibly-sourced king prawns. Simmer away with tangy tamarind, sweet pineapple, creamy coconut and plenty of ginger and garlic. A side of fluffy brown rice, subtly fragranced with cinnamon, soaks up the delicious curry sauce.
High protein
8 plants
Serving size
Ingredients
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 shallot
- 500g free-range diced pork
- 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
- 4 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 400ml coconut milk (Coconut, Water)
- 140g tinned pineapple (pineapple, pineapple juice)
- 200g brown rice (100% Brown Rice)
- 160g baby spinach
- 2 pak choi
- ½ tsp ground cinnamon
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
Nutritional Information
Calories: 657
Protein: 38g
Carbs: 60g
Fat: 30g
Penang-style Free-range Pork & Pineapple Curry
Take a trip to Malaysia with this tropical curry, featuring responsibly-sourced king prawns. Simmer away with tangy tamarind, sweet pineapple, creamy coconut and plenty of ginger and garlic. A side of fluffy brown rice, subtly fragranced with cinnamon, soaks up the delicious 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 large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Finely dice the shallots. Trim the pak choi, chop the leaves into bite-sized pieces and thinly slice the stalks lengthways
- Drain the pineapple (reserving 1 tbsp of the juice). Finely chop the coriander. Rinse the spinach
Combine the flavours
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the shallot and ginger & garlic paste and cook for 5-7 mins, stirring occasionally until softened
- Add the pork and cook for 4 mins, until golden
- Add the curry powder and a pinch of cinnamon to the pan, stir for 1 min, then add the tamarind and the reserved pineapple juice
Get your simmer on
- Add the pak choi stalks, coconut milk and 200ml hot water to the pan. Add the stock and stir
- Bring to a boil, then simmer for 7 mins, until the sauce has thickened and the pork is cooked through
- In the final 2 mins of cooking, add the pineapple chunks, half the coriander, the spinach and pak choi leaves, stirring to wilt
Last bits & plate up
- Reheat the rice saucepan with 1 tbsp oil on medium heat. Once hot, add the remaining cinnamon, cook for 30 secs, then return the cooked rice to the pan and mix to coat. Season with a pinch of salt
- 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
- Serve the pork curry into bowls, with the cinnamon rice alongside. Sprinkle with the remaining coriander
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