Pork & Pineapple Panang Curry

Place pork and 2 tablespoons fish sauce in a snap lock bag and chill overnight to marinate.

The next day, line a tray with baking paper.

Heat 1 tablespoon of oil in a heavy based saucepan over high heat. Add 1/3 pork pieces and cook, turning halfway, for 4 minutes or until golden brown. Transfer to lined tray, return pan to heat and continue with remaining pork.

Add remaining 1 tablespoon of oil to pan. Add onions and cook, for 3 min or until softened.

Add peanut butter and curry paste and cook, stirring constantly, for 1 minute or until darkened slightly.

Return pork to pan and stir to coat in paste. Add coconut milk, kaffir lime leaves and bamboo shoots and stir to combine.

Bring mixture to the boil then reduce heat to very low and cook for 2 hours or until pork is tender.

Meanwhile, heat a large non-stick frypan over high heat. Coat pineapple in sugar. Working in batches add to pan with 2 teaspoons of fish sauce and cook for 2 minutes each side or until caramelised and golden. Set aside and continue with remaining pineapple.

Bring a large saucepan of water to the boil. Heat a frypan over high heat, blanch broccolini and capsicum for 2 minutes then transfer to hot frypan and cook for 2 minutes or until capsicum is charred slightly. Add capsicum in the last 5 minutes of cooking.

To serve, add broccolini to curry, scatter with basil and serve with steamed rice alongside.