- Step 1
Heat a large wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 minutes or until softened. Add pork. Stir-fry for 3 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.
- Step 2
Add coconut milk and stock. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens and pork is cooked through. Add fish sauce, palm sugar and pineapple. Simmer for 2 minutes or until heated through. Stir in lime juice.
- Step 3
Spoon curry into serving bowls. Top with coriander and shallots. Serve with rice.
Use sliced pork scotch fillet steaks instead of fillet and save about $6.00 on the total recipe cost.