1. Heat oil in a large non-stick skillet over a medium-high heat. 2. Add onion and garlic. Cook 1-2 minutes. 3. Add red curry paste and stir until dissolved and fragrant. 4. Drain pineapple well, reserving juice. 5. Whisk cornstarch into juice until dissolved and set aside. 6. Add pork or turkey, fish sauce, sugar and pineapple to skillet. 7. Stir-fry until meat is cooked through and no longer pink, about 6 minutes. 8. Stir in peanuts, cilantro and reserved juice. 9. Sauté 1-2 minutes, or until combined and sauce is thickened. 10. Remove from heat. 11. Fill endive leaves with meat and pineapple mixture. 12. Garnish with extra chopped peanuts and cilantro if desired. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
