Thai Pineapple Curry with Pork

Instructions

1. Prepare the pork
   Pat the pork strips dry with paper towels and season lightly with salt. Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the pork and stir-fry for 3-4 minutes until browned on all sides but not fully cooked through. Remove from the wok and set aside.
2. Create the curry base
   In the same wok, add the remaining tablespoon of oil. Add the red curry paste and stir-fry for 1 minute until fragrant. Pour in half of the coconut milk and stir continuously until the oil begins to separate from the mixture and the curry paste is fully dissolved.
3. Add vegetables
   Add the sliced onions and bell peppers to the wok. Stir-fry for 2-3 minutes until they begin to soften but still maintain some crunch. Add the pineapple chunks and stir to combine.
4. Combine with pork
   Return the pork to the wok and pour in the remaining coconut milk. Stir in the fish sauce, palm sugar, and torn kaffir lime leaves. Bring to a gentle simmer and cook for 10-12 minutes, or until the pork is tender and the sauce has thickened slightly.
5. Balance flavors
   Add the lime juice and stir to incorporate. Taste the curry and adjust seasoning if needed - add more fish sauce for saltiness, sugar for sweetness, or lime juice for sourness. The curry should have a balance of sweet, sour, salty, and spicy flavors.
6. Finish and serve
   Just before serving, stir in the Thai basil leaves and sliced chilies (if using). Serve hot with steamed jasmine rice. For an authentic presentation, you can serve the curry in a hollowed-out pineapple half.