Pork fillet with curry coconut milk

Ingredients for 3 servings:

• 450 g pork fillet(s) or turkey breast or chicken breast
• ¼ pineapple, fresh
• 1 peach(s), fresh or from the can
• 1 slice(s) celeriac, 1 cm thick
• ½ large red bell pepper(s)
• 1 carrot(s)
• 1 onion(s)
• 1 bunch of spring onions
• 2 garlic cloves
• 1 can coconut milk
• 1 shot of white wine
• some soy sauce
• 1 pinch of chili salt
• curry powder
• Spice mix, Asian
• Peanut oil
• Rapeseed oil
• 3 bananas
• curry powder
• some vanilla pod(s), grated
• sesame oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

and curry banana

Cut the pork fillet into approximately 1.5 cm thick slices, pound, and season with salt, curry, Asian spice mix, and a few drops of soy sauce. Cut the pineapple and peach into 1 cm cubes. Cut the celery root, bell pepper, and carrot into thin strips. Cut the onion into half-moons. Cut the spring onions into 2 cm pieces. Heat 1/2 tablespoon of rapeseed oil in a pan and sauté the onion, celery root, and carrot pieces until translucent. Add 1 tablespoon of peanut oil and sear the pork fillet on both sides. Deglaze with a splash of white wine, add the coconut milk, add the pineapple, peaches, and bell pepper strips, and simmer for 10 minutes. Then add the finely chopped garlic cloves and the spring onion and let it simmer for another 5 minutes. Thicken the sauce and season with the spices to taste. Meanwhile, halve the bananas and sprinkle with curry powder and grated vanilla pod. Heat a little sesame oil in a nonstick pan, add the bananas cut-side down, and fry until browned. Flip the bananas, add another teaspoon of sesame oil, and fry the other side.