Red Curry with Pork and Pineapple

Red curry with pork and pineapple

Gairng Kra Tii Muu Sapparot

Serves 2 Cooks in 20 minutes Difficulty EASY


  • 100g pork tenderloin thinly sliced
  • 25g red curry paste
  • 250ml coconut milk
  • 2 kafir lime leaves
  • 75g pineapple peeled and sliced
  • 1 sweet chilli
  • 1 tsp fish sauce
  • 1 tsp pork stock
  • 1 tbsp sugar
  • A good handful of sweet Thai basil
Red curry paste (home made is best).


  1. Fry the curry paste (learn how to make the paste here) in a little coconut milk.
  2. Add the pork and stir well.
  3. When the pork starts to change colour add the rest of the coconut milk, sugar, fish sauce, stock, pineapple sweet chilli and lime leaves.
  4. Turn down slightly and allow to simmer until the pork is completely cooked.
  5. Throw in the sweet basil leaves, give a final stir and remove from the heat.

To Serve

Serve in a bowl, garnish with Thai sweet basil.

Hope you enjoy my Gairng Kra Tii Muu Sapparot. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.

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