Pork Medallions with Thai Vegetables and Rice

First cut the pork fillet into 2cm thick slices and season with salt, pepper, paprika and chili powder. Set the pork tenderloin aside.

Wash the peppers, clean them and cut into thin strips. Wash and clean the bunch of spring onions and cut into rings approx. 1-2 cm wide.

Cook the rice in plenty of boiling salted water.

Meanwhile, fry the pepper strips and spring onions in 2 tablespoons of oil and continue to cook for five minutes in the wok with the lid closed. Then add the coconut milk and bring to the boil briefly. Then season the coconut milk with salt, pepper, paprika and curry to taste.

Now fry the pork tenderloin briefly in 2 tablespoons of oil on both sides.

Arrange the rice with the Thai vegetables and the pork fillet medallions on a plate and enjoy .......