Robert's curry strips with mango and sugar snap peas

Ingredients for 6 servings:

• 3 tbsp oil
• 3 small onions, peeled, halved and sliced
• 1 large red bell pepper(s), quartered, pitted, the quarters halved and cut into strips
• 900 g pork loin(s), skinned, fat removed, cut into thin, elongated strips
• 1 large red chili pepper(s), washed, halved, pitted, finely diced
• 3 tbsp curry (very good quality)
• 1 can coconut milk (ask for advice at an Asian shop)
• 200 g sugar snap peas, washed
• 250 g chanterelles, cleaned, stem ends cut off, cut into strips, very large halved
• 1 stalk(s) lemongrass, bruised with a large knife
• 1 half lime(s), juice
• 2 large mango(s), ripe, peeled, diced
• Chili threads (also called angel hair)
• Sea salt from the mill
• Black pepper, freshly ground
• Pepper, red, ground pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 2 minutes

varied, healthy and delicious!

A recipe that can be varied in many ways, both in terms of the meat and the ingredients. Preheat oven to 80°C. Preheat the wok with 1 tablespoon of oil and fry the onions and paprika until well-cooked. Season with 1 tablespoon of curry, stir well. Transfer to a bowl and place in the preheated oven to keep warm. Add another 1 tablespoon of oil to the wok, add half of the meat and half of the red chili, and fry well. Depending on the size of the wok, you may need to split the frying into several batches to avoid losing the juices from the meat. Then season this with 1 tablespoon of curry, stir, and transfer to the bowl containing the vegetables, then return the bowl to the oven. Repeat with the remaining meat and chili. Once everything is browned, add the coconut milk and stir well. Add the meat and vegetables that have been kept warm from the oven and stir. Add a stalk of lemongrass. Cover and simmer for 10 minutes. Add the snow peas and chanterelles and simmer for another 10 minutes. Add the mango and stir gently. Let it stand for two minutes, then season to taste. Remove the lemongrass. We serve it with sticky rice. Ideally, the meal is served in bowls with chopsticks. First add the sticky rice, then a ladleful of the curry and sauce, and sprinkle the angel hair over it. Don’t worry, the angel hair isn’t spicy and is mainly for the eyes. I recommend placing the wok on the table, along with the rice, so everyone can help themselves. Enjoy!