Summary

Ingredients

• 400 g pork loin (s)
• 0.5 ½ m. Pineapple, fresh
• 0.5 ½ small bell pepper (s), red
• 1 can coconut milk, unshaken (400 ml)
• 3 tablespoon curry paste, red
• 3 chili peppers (long red Thai chili peppers)
• 3 kaffir lime leaves (magrood leaves)
• 1 clove garlic
• 2 tablespoon lime juice
• 3 tablespoon fish sauce
• 0.5 tablespoon ½ palm sugar, crushed
• some coriander green for garnish

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Instructions

1. Prepare the pork loin and cut into strips. Halve the pepper half across and cut into strips. Cut the flesh of the pineapple into pieces. Core the chili peppers and cut lengthways or crossways into strips. Cut out the inner leaf stalk from the magrood leaves and cut into very fine strips. Peel garlic and chop finely.
2. Heat the wok. From the unshaken can of coconut milk, add approx. 3-4 tablespoons of the settled coconut cream and cook for approx. 1 minute under supervision and stirring. Then add the curry paste and stir with a whisk. Let this mixture simmer until small bubbles appear and the edge is discolored and smells. Now add the garlic and the magrood leaves and sauté briefly again.
3. Then add the rest of the coconut milk. Bring to the boil and simmer gently for about 15 minutes, until small greasy eyes appear at the top. Season to taste with the fish sauce, palm sugar and lime juice.
4. Now add the meat and simmer over medium heat for about 3 minutes. Then put the paprika strips and after about 2 minutes the pineapple pieces in the wok. Simmer until the pineapple is hot. Finally, pour the chilli strips over the dish.
5. Arrange and serve garnished with the coriander leaves.
6. Serve with fragrant rice.