PORK & PINEAPPLE THAI RED CURRY

SERVES 4 PREP 25 MINS + SOAKING COOK 20 MINS PER SERVE 1898kj COST $$$

4 dried chillies ¼ cup just boiled water 3 fresh long red chillies, chopped 1 eschalot, chopped 2 tbsp fish sauce 4 garlic cloves, chopped 2cm piece fresh ginger, peeled, chopped 1 tbsp finely chopped lemongrass, white part only 4 kaffir lime leaves, chopped 1 bunch coriander, roots, stems, leaves separated 2 tsp ground coriander 2 tbsp peanut oil 400g pork fillets, 5mm slices 4 green onions, white part 4cm lengths, green tips sliced 1 red capsicum, seeded, sliced 400ml can coconut milk ¼ cup chicken stock ¼ pineapple, peeled, chopped 150g snow peas, trimmed 1 tbsp lime juice 3 tsp grated palm sugar steamed rice, lime wedges, to serve

1 In a jug, soak dried chillies in just-boiled water for 15 minutes. 2 Transfer soaked chillies and water to a small food processor. Add fresh chilli, eschalot, fish sauce, garlic, ginger, lemongrass, lime leaf, coriander roots and ground coriander and process to a smooth paste. Season. 3 In a wok or large frying pan, heat half oil on high. Stir-fry pork in two batches, 2 minutes each, to brown evenly. Remove. Stir-fry white parts of onion and capsicum 1 minute, remove. 4 Reduce heat to low and add remaining oil to same wok or pan. Saute half prepared curry paste 4-5 minutes, until lightly caramelised (do not allow to burn) and beginning to separate. Stir in coconut milk and chicken stock and bring to simmer. 5 Return pork and vegetables to wok with pineapple and snow peas. Simmer 2 minutes to heat through. Season with lime juice and sugar. Scatter shredded green onion tips over. Serve curry over steamed rice. Accompany with lime wedges.