Pork Pineapple Jungle Curry

Recipe: Pork Pineapple Jungle Curry

Unforgettable salty, sweet and sour flavours in this fragrant Thai Curry

Jungle curry is a great alternative to popular coconut-based Thai red and green curries. Originating from the Northern part of Thailand where coconuts are not grown locally, the sauce is thinner and spicier using aromatic ingredients as such chilies, garlic, galangal, ginger, kaffir lime, ginger and lemongrass – basically the same ingredients that make up a red Thai curry paste.

What is a Jungle Curry?

The name ‘Jungle Curry’ originates from the history of locals gathering wild meat and vegetables such as bore and frogs –  whatever they could gather from the surrounding ‘Jungle’ environment.

This pork and pineapple version has great harmony with the pineapple adding sweetness to the spicy curry sauce and giving a fresh tropical feel and taste.

If you prefer to make your curry paste from scratch then substitute the fresh version for the same amount as the prepared paste in this recipe.

If you liked this recipe you may also be interested in:

• Chicken Pumpkin Thai Red Curry
• Coconut Chickpea Curry

Pork Pineapple Jungle Curry

Print Recipe

Unforgettable salty, sweet and sour flavours. Jungle curry is a great alternative to popular coconut-based Thai red and green curries

• Author: Flaevor
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 Minuten
• Yield: 4 1x
• Category: Curry
• Method: Stove Top Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 500g pork tenderloin fillet
• 2 Tbsp red thai curry paste
• 1 lemongrass stalk, trimmed and finally chopped
• 4 spring onions
• 1 Tbsp ginger or galangal, minced
• 1 garlic, crushed
• 4 kaffir lime leaves, torn
• 2 and 1/2 cups chicken or pork stock
• 2 Stems fresh young green peppercorns
• 1 orange or yellow cut into thin strips
• 1 small aubergine, cut into 2cm cubes
• 150g small pineapple pieces
• Juice of 1 lime
• Thai basil leaves

Instructions

1. Heat oil in a large saucepan. Add ginger and lemongrass. Cook for a couple of minutes, careful not to burn. Add red curry paste and cook a further minute or until fragrant.
2. Next add stock and kaffir limes leaves. Bring to the boil and turn to simmer, uncovered, for approx. 15 – 20 minutes or until sauce has thickened slightly. When ready run sauce through a sieve to remove bits of ginger, lemongrass and lime leaves. Return strained liquid to the pan and add spring onion and green peppercorns. Keep warm over a low heat.
3. In a separate frying pan, add another tablespoon of oil, and fry aubergines over medium heat for 5 minutes. Add peppers and pork, cook a further 1 minute.
4. Add pork, peppers and aubergine to the curry stock. Raise temperature to medium heat nad cook until pork is just done. Do not overcook as the pork will become tough and the vegetables soggy.
5. Remove curry from heat. Scatter with basil leaves and serve hot with rice and additional wedges of lime.

Keywords: pork and pineapple recipes, thai curry recipes, green pepper curry, green pepper recipes, curry recipes