Curry with pork and peppers

Ingredients for 4 servings:

• 4 spring onions
• Ginger, fresh, 2 cm
• 2 cloves garlic
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 350 g pork
• 1 small can of pineapple, in pieces
• 200 ml coconut milk
• 1 tbsp curry paste, yellow, Katjap Manis
• 2 tbsp oil
• cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also tastes very good with chicken

First, chop the spring onions into rings, finely chop the garlic and ginger. Cut the bell peppers and meat into bite-sized pieces. Heat the oil in a wok or pan. Sauté the onions, ginger, and garlic. Add the bell peppers and let them soften for a few minutes while stirring. Add the meat cubes to the pan and sear them all over. Scoop out a hole in the center of the pan, fry the curry paste there, and then stir in. Add the pineapple chunks. Cook everything together for another two minutes while stirring. Now add about 100 ml of pineapple juice and the coconut milk. Bring to a boil. Season to taste with katjap manis. If you prefer a thicker sauce, you can thicken it with a little starch mixed with the pineapple juice. Done! Serve with rice.