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)