Pineapple – Pork – Curry

Ingredients for 4 servings:

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

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Gaeng Muh Saparot

Prepare the pork loin and cut into strips. Halve the bell pepper half crosswise and cut into strips. Cut the pineapple flesh into pieces. Deseed the chili peppers and cut lengthwise or crosswise into strips. Remove the inner stems from the magrood leaves and cut into very fine strips. Peel and finely chop the garlic. Heat the wok. Add about 3-4 tablespoons of the separated coconut cream from the unshaken can of coconut milk and cook, stirring constantly, for about 1 minute. Then add the curry paste and stir with a whisk. Bring this mixture to a simmer until small bubbles form and the edges change color and become fragrant. Now add the garlic and magrood leaves, fry briefly again. Only then add the remaining coconut milk. Bring to a boil and simmer gently for about 15 minutes until small globules of fat form on top. Season to taste with the fish sauce, palm sugar, and lime juice. Now add the meat and simmer over medium heat for about 3 minutes. Then add the bell pepper strips and, after about 2 minutes, the pineapple pieces to the wok. Simmer until the pineapple is hot. Finally, sprinkle the chili strips over the dish. Serve garnished with the coriander leaves and fragrant rice.