Ham & pineapple curry

We’ve added a little Asian twist to our curry with an #JustDelicious flavour profile sure to tantalise even the most stubborn palate!


45ml oil

600g Eskort Boneless Gammon, cut into bite-sized pieces

30ml red curry paste

250ml water

1 small pineapple, peeled, cored and cubed

30ml fish sauce

1 can coconut cream


ground black pepper

rice for serving

small bunch fresh basil, torn into pieces 


  • Heat the oil in a pot or large frying pan, add the gammon and curry paste and cook until the meat is well coated and starting to brown slightly.
  • Add the water, pineapple and fish sauce and reduce the heat to a simmer.
  • Cover and cook for 1 hour over low-medium heat.
  • Add the coconut cream and, if needed, adjust the seasoning, if needed (the seasoning in the curry paste and fish sauce could be sufficient).
  • Simmer uncovered for 10-15 minutes until the sauce has thickened.
  • Serve hot with rice and garnish with basil leaves.