Thai Fried Rice with Pork

The autumn weather still allows cooking on the terrace, making it even more fun. Because cooking should also be something for the soul 😉 The dish is so tuned that I get rid of my ginger, lemongrass and my various chilies before the frost. Don't be a wimp and don't leave out the chillies.

Cut the fillet into cubes and marinate in the spices (powder). Put everything in a plastic bag and shake well. Let rest for 2 hours.

Fry the meat with the diced onions in a saucepan with a little oil. The pot should be a little bigger because everything else is prepared in the same pot. When everything is lightly browned, remove the meat and onion from the pan.

Now in the same saucepan, with a little oil, sweat the curry paste, the rice, wild rice and wheat lightly and deglaze with a little hot water, as the roast comes off the bottom and does not burn. Gradually add the coconut milk and simmer while stirring constantly. When almost all the liquid has boiled down in about 20 minutes, empty the rice into a bowl.

And again the same pot. Cut the peppers, chillies, jalapenos, lemongrass and spring onions into small cubes, then lightly sweat with the ginger in oil, do not brown and do not cook.

Now put the meat and rice back in the pan and heat. Stir so that it doesn't burn. Then let it steep for 5 minutes with the lid on. I like it when the dish is not that dry, then just add a little more liquid.

Of course it tastes good even if you don't season it so hot, but Thai is hot.