Gaeng Kari Moo Sapparot (Thai Yellow Curry Pork with Pineapple)
Tender pork shoulder in a sweet, mild yellow curry with juicy pineapple and tomatoes.
Made with Thai yellow curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £1.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice about 15 minutes before serving, following the packet instructions. Start the curry first.
- 2
Heat the oil in a large pan over a medium-high heat and brown the pork in two batches, 3 to 4 minutes each, then set aside.
8 min - 3
Fry the onion for 4 minutes, then add your ready made Thai yellow curry paste (see the base recipe) and fry for 2 minutes.
6 min - 4
Return the pork and add the coconut milk, water, fish sauce and palm sugar. Bring to a simmer, cover and cook for 45 minutes, until the pork is tender.
45 min - 5
Add the pineapple and tomatoes and cook for 8 minutes more, uncovered.
8 min - 6
Stir in the lime juice, taste and adjust the salt and sweetness.
- 7
Serve with the rice and a scatter of coriander.
Tips
- Pork shoulder gives tender results after a slow simmer. Lean loin dries out and is not suitable.
- Add the pineapple late so it keeps some bite and does not turn to mush.
- If the sauce is too thin, simmer uncovered for 5 minutes at the end.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use tinned pineapple?
Yes, use 250 g drained chunks in juice, but drain well and skip the palm sugar as it is already sweet.
Can I use chicken instead of pork?
Yes, use chicken thigh and cut the simmer time to 20 minutes before adding the pineapple.
Can I make it in a slow cooker?
Yes, fry the pork and paste first, then cook on low for 6 hours, adding the pineapple and tomatoes for the last 30 minutes.
More made with thai yellow curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.