Brighten up a weeknight supper by serving this curried rice with pork. It’s an easy to prepare meal with a Thai zip of red curry paste.

Red Curry Coconut Rice with Pork
250 ml (1 cup) coconut milk
10 ml (2 tsp) Thai red curry paste
5 ml (1 tsp) canola oil
500 g (1 lb) pork tenderloin, trimmed, cut into 1 cm (1/2 inch) slices
5 ml (1 tsp) salt
500 ml (2 cups) diced fresh pineapple (or 540 ml/19 oz) can of pineapple tidbits, drained
1 l (4 cups) long grain white rice, cooked
125 ml (1/2 cup) chopped fresh basil leaves
1 red bell pepper, sliced (for garnish)
Whisk together coconut milk and curry paste in a small bowl; set aside. Heat oil in large skillet over medium-high heat. Add pork, season with salt and cook, stirring occasionally, 4 to 5 minutes until cooked through.
Stir in pineapple; cook until heated. Add rice and coconut milk mixture, stir until well combined and heated through. Add basil and serve immediately. Garnish with pepper slices, if desired.
Makes 5 servings.
Source: www.riceinfo.com