Batch Cooked Pork and Pineapple Curry
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
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- Serves
- 10
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- Calories
- 488
This curry can stay frozen for up to 3 months. Freeze in individual portions for an easy dinner. Serve with rice or noodles.
recipe updated Mar 31, 2025
Ingredients
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- Pork shoulder
- 700 g
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- Pineapple
- 700 g
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- Butternut squash
- 600 g
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- Cauliflower
- 600 g
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- Fresh chili
- 5
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- Olive oil
- 1 tablespoon
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- Massaman curry paste
- 4 tablespoons
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- Brown sugar
- 2 tablespoons
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- Ground turmeric
- 2 teaspoons
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- Fish sauce
- 1 tablespoon
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- Canned coconut milk
- 800 ml
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- Lime juice
- 2 tablespoons
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- Lemongrass paste
- 1 tablespoon
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 1 min, 110°C, Speed OFF
- Then add pork shoulder to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 4 min, 120°C, Stir 1
- Then add massaman curry paste, brown sugar and ground turmeric to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 2 min, 120°C, Stir 1
- Then add fish sauce, canned coconut milk and pineapple to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 100°C, Stir 2
- Then add butternut squash, cauliflower, lime juice, fresh chili and lemongrass paste to the Cooking Chef XL Bowl
- Cook with splashguard fitted and let cool - 30 min, 100°C, Stir 2
- Divide into portions and cover
- Freeze
- Use