Curry steaks with spinach

Ingredients for 2 servings:

• 2 pork neck steaks
• 100 g spinach, fresh
• 200 ml coconut milk
• 50 g peanuts
• 1 lime(s)
• 4 tsp curry paste, yellow
• 3 tbsp peanut oil
• 125 g basmati rice
• some salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Rinse the pork neck steaks, pat dry, and season with salt all over. Wash the spinach, spin dry, sort through, and remove the thick stems. Roast the peanuts in a pan without oil, then immediately remove from the pan and let cool. Halve the lime, squeeze out the juice, and reserve. Cook the basmati rice in a pot of boiling water according to the package instructions. Heat a pan with 3 tablespoons of oil. Then fry the pork neck steaks in the hot oil for 4 minutes on each side until light brown. Add the coconut milk, lime juice, and yellow curry paste to the steaks in the pan, stir everything together, bring to a boil briefly, and then season with a little salt. Add the spinach to the pan and let it wilt briefly. Serve the rice on plates, pour the sauce from the pan over it, and place a steak on each plate. Sprinkle the roasted peanuts over the rice and serve immediately while hot.