Summary

Ingredients

• 400 g roast pork, thinly sliced or shredded
• 1 can lychee (s) / lychees, drained and halved, keep the juice
• 1 can coconut milk
• 2 bell pepper (s)
• 1 teaspoon curry paste, red
• Basil or Thai basil, some leaves it
• 1 onion (s)
• some oil (sesame oil), or something similar

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Instructions

1. Chop the onion, sweat in heated oil, add the meat (important here: on the highest heat setting). Deglaze the whole thing with the juice of the lychees from the can, add the curry (depending on the degree of heat required) and add the coconut milk in a few steps. Boil the whole thing down a bit. Then add the chopped peppers (strips are ideal) and shortly afterwards add the halved lychees. Cook this only briefly.
2. Add some (Thai) or normal basil on the plate to garnish.
3. We always have rice with that.