Red Pork Curry with Pak Choi and Bell Pepper

Clean the chili peppers, remove the seeds if necessary and chop the pods. Roughly chop the lemongrass, peel the onion and cut into small cubes. Peel and roughly chop the ginger. Cut the garlic clove (was soaked in olive oil) into small pieces. Use the blender and 3 tablespoons of water to make a paste.

Wash the meat, rub dry and cut into strips. Clean, core and cut the peppers into large cubes. Clean, wash, drain and cut the pak choi into strips. Heat the oil in a pan and sear 2 1/2 tablespoons of seasoning paste in it while stirring and add the strips of meat and fry for about 3 minutes, remove from the pan.

Fry the paprika cubes with 2 tablespoons of seasoning paste in the pan. Add the pak choi and fry. Add the meat again and pour the broth over it and simmer for 5 minutes. I added a little sauce thickener because the sauce was too thin for me.

Pluck the leaves from the stalks and coarsely chop them. Spread the red pork curry with pak choi and paprika on plates, sprinkle with coriander and serve with rice.