Pork Medallions with Coconut Carrots – Macaroni
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 pork medallions (45g each)
- 400 g pasta, short macaroni
- 500 g carrot (s)
- 1 small can coconut milk, (400g)
- 4 stalks lemongrass
- 2 onions)
- 2 cloves garlic)
- 2 tablespoon curry powder, (mild variety)
- salt and pepper
- possibly coriander or tarragon
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Cook the macaroni al dente in plenty of salted water. Drain and drain.
- Peel the carrots and cut into small cubes. Peel the onion and cut into rings. Peel the garlic.
- Pat the pork medallions dry with a kitchen roll. Halve the lemongrass stalks crosswise. Drill a hole in each pork medallion with a small wooden skewer. Put half a lemongrass stalk through each medallion on the wooden skewer. Then pull out the stick.
- Season the medallions with 1 tablespoon of curry, pepper and salt.
- Now fry the medallions in a pan in hot oil for about 3 minutes on each side. Take out and cover and keep warm.
- Put the diced carrots and the onion rings in the frying fat, squeeze the garlic and sprinkle with the remaining curry powder and fry everything for about 3 minutes while stirring. Pour in the coconut milk, bring to the boil and then simmer for 5 minutes.
- Add the macaroni to the carrots and let them heat up a little. Season to taste with salt and lemon juice and sprinkle with chopped coriander or tarragon as desired.
- Place the pork medallion skewers on the pasta.
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