Ingredients per serve
Method
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Pork shoulder or neck 1.0 kg
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Oil 50.0 ml
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Canned pineapple rings, drained 300.0 g
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Red capsicum, seeded 250.0 g
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Punnet of baby corn 250.0 g
Preparation
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Method
- Cut pork into 2 cm pieces. Heat oil in a large pan over high heat. Brown pork in batches then transfer to a large gastronome.
- Mix together KNORR Chicken Booster with 850 ml boiling water and KNORR Thai Yellow Curry Paste. Pour mixture over meat. Cover and bake at 160 degree Celsius until tender.
- Add capsicum, pineapple and corn and continue cooking for 15 minutes uncovered.
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To Serve
- Serve the curry with steamed rice.
