Summary

Ingredients

• 4 spring onion (s)
• 1 piece (s) ginger, approx. 2 cm
• 2 cloves garlic
• 350 g pork
• 490 g pineapple pieces, fresh or canned
• 200 ml coconut milk
• Tbsp curry paste, yellow
• 5 bell peppers, red or yellow
• cornstarch
• lemon juice
• 5 tablespoon pineapple juice
• Chilli pepper (s), ground
• 2 sachets rice, approx. 15 g each

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Instructions

1. Cut the spring onions into rings. Finely chop the ginger and garlic. Also cut the pineapple and meat into small pieces, making sure that the pieces are small enough to fit well into the peppers. Top the peppers and remove the seeds.
2. Tip: If canned pineapple is used, these pieces may also have to be made smaller.
3. Now heat some oil in the pan. Add the spring onions, garlic and ginger and fry. Then add the meat and fry briefly on all sides. Next, scoop up the middle of the pan and briefly fry the curry paste there, then stir in. Now add the pineapple pieces and cook everything again for about two minutes while stirring. Now add the pineapple juice and coconut milk (if you like it a little sweeter, you can use more pineapple juice). Bring everything to the boil and season with lemon juice and chilli. At this point, if necessary, add some of the curry paste if the taste is not yet intense enough. If that`s still too liquid for you, just thicken it with a little cornstarch.
4. Now fill the curry into the peppers and steam them for about 5 minutes. However, be careful not to let the peppers become too soft.
5. In the meantime, prepare the rice according to the instructions on the packet.
6. Arrange the pods with the rice and serve.