This is one of my recipes from my 20 minute cook book. It’s a great recipe and sooo quick. The flavours in it are awesome. I love the sweetness of the pineapple mixed with the hotness of the chillies. It’s to die for. The original recipe asked for some stuff that I did not have access to like Tamarind juice (mkwaju juice) and Kafir (lime leaves) so I substituted the tamarind by mixing brown sugar and lime juice, then I substituted the Kafir lime leaves by using the zest of a lime instead. If you can get the original products then great. I had this with some steamed rice but I think it could work well with roti, nan or chapattis. HAPPY COOKING!




Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4


  1. 400ml coconut milk
  2. 10ml Thai red curry paste (available in most supermarkets)
  3. 400g pork loin steaks
  4. 15ml Thai fish sauce 5ml light brown sugar
  5. 15ml tamarind juice (I used about I tsp of dark brown sugar mixed with 15ml of lime juice instead) 2 kaffir leaves( I used 1 tsp of lime zest instead)
  6. ½ medium pineapple (I used canned coz its hard for me to get a good pineapples here)
  7. 1 fresh red chilli chopped.


Pour coconut milk into a large cooking pot and let it boil. Cook the milk for about 6 minutes till it starts to separate. Stir frequently or it will stick to the base

Remove some of the milk and place into a bowl. Mix in the red curry paste and return to pan. Stir until well mixed. Cook for about 2 minutes until fragrant.

Add the sliced pork and stir in the fish sauce, sugar and tamarind juice. Cook for 2-3 minutes until all the sugar dissolves and pork is no longer pink

Add the pineapple and kaffir leaves, reduce the heat and simmer for 3 minutes till pork is cooked. Stir in the chillies. Serve. HAPPY EATING!




Written by Wangeci Wandere cici