Fijian Pork & Pineapple Curry - cooking recipe

Ingredients

400 g lean diced pork
1 tablespoon red curry paste
400 ml coconut milk
1/2 cup fresh pineapple (or tinned pineapple, diced)
1 red capsicum, diced
2 tablespoons roast cashew nuts, to serve

Preparation

Stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant.
Add pork and stir until well coated in the spice paste. Add coconut milk and stir well to combine.
Add diced pineapple and capsicum, cover and simmer for 20-30 minutes until pork is tender.
Served on mashed kumara or steamed rice and top with a few roast cashew nuts.
Serves 2.