Red pork curry

Ingredients for 2 servings:

• 300 g pork fillet(s), the tips of which
• 1 tbsp soy sauce, light
• 2 tbsp sauce (spring roll sauce Bangkok)
• 2 tbsp sunflower oil
• 2 Pepper, red, long, mild
• 4 leaves of lettuce, preferably romaine
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger root
• 1 pepper, red, long, mild to medium hot
• 1 Pepper, green, long, mild
• 1 m.-sized carrot(s)
• 2 tbsp peanuts, blanched, roasted and salted
• 2 tbsp sesame oil, light
• 80 g coconut water
• 20 g curry paste, red (see appendix)
• 1 tsp, crushed broth powder (mushroom, granules)
• 2 tbsp tomato juice
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

A spicy side dish from Thai cuisine.

Cut the fillet tips into pieces about 1.5 cm in size. For the marinade, mix the light soy sauce and spring roll sauce and marinate the fillet tips in it for 1 hour. Quarter the washed peppers lengthwise, about 15 mm from the stem. Carefully remove the seeds and membranes, then halve each quarter lengthwise. Let the peppers soak in cold water until they form blossoms. Rinse the lettuce leaves and shake dry, then arrange them in serving bowls. Peel the onions and garlic cloves and roughly chop them. Peel the washed ginger, cut into thin slices and roughly chop them. Cut the washed peppers diagonally into pieces about 6 mm wide. Leave the seeds and discard the stems. Wash the carrot, trim both ends, and peel. Starting at the top, score it lengthwise about 7 cm, 5 to 7 times, and cut crosswise into 5 mm thick blossoms. Set aside the peanuts. Mix the coconut water with the red curry paste, mushroom stock, tomato juice, tapioca flour, and rice wine until smooth and set aside. Strain the meat pieces and drain well. Mix the remaining marinade into the sauce. Heat the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and keep warm. Add the sesame oil to the sunflower oil and heat until hot. Add the onions, garlic cloves, ginger, and chilies and stir-fry for 1 minute. Add the chili peppers, carrots, and peanuts and stir-fry for 3 minutes. Deglaze with the sauce and simmer for 1 minute over reduced heat. Serve: Immediately transfer the meat pieces to the prepared serving bowls and drizzle with the sauce. Garnish with the chili blossoms, serve, and enjoy. Note: In Asia, all dishes without rice or rice derivatives are considered side dishes. Appendix: Red curry paste see: http://www.chefkoch.de/rezepte/3676211553758562/Thailaendische-rote-Currypaste.html