Summary

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

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Instructions

1. Cook the macaroni al dente in plenty of salted water. Drain and drain.
2. Peel the carrots and cut into small cubes. Peel the onion and cut into rings. Peel the garlic.
3. 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.
4. Season the medallions with 1 tablespoon of curry, pepper and salt.
5. Now fry the medallions in a pan in hot oil for about 3 minutes on each side. Take out and cover and keep warm.
6. 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.
7. 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.
8. Place the pork medallion skewers on the pasta.