Curried Pork Fillet with Pineapple and Okra
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Looking for a cozy main course easy to prepare at home? Try this curried pork fillet with pineapple and okra recipe.
19 March, 2018
serves for
4
total time
0
HR
55
MIN
ingredients
Coconut
30 g, flaked
Peanut oil
3 tbsp
Curry paste
2 tbsp yellow
Onion
2, cut into narrow wedges
Chili pepper
2 red, finely sliced into rings
Lemongrass
1 stalk, crushed
Oyster water
4 tbsp
Coconut milk
150 ml
Okra
300 g, cut into bite-sized pieces
Pork
500 g, fillet, cut into 1 cm slices
Tomatoes
4, peeled and cut into strips
Pineapple
400 g, cut into small batons
Thai Basil
1 handful, inely chopped, a few whole leaves reserved for garnish
Preparation
How to make curried pork fillet with pineapple and okra
- Fry the coconut in a wok until lightly browned, remove from the wok and leave to cool.
- Heat the oil in the wok. Briefly fry the curry paste, then add the onions, chilli and lemongrass and fry together briefly.
- Add the oyster sauce and pour in the coconut milk.
- Add the okra and simmer for around 5 minutes, then add the meat and cook for a further 5 minutes.
- Add the tomatoes and pineapple, then stir in the Thai basil. Remove the lemongrass.
- Season the curry to taste with salt, ground black pepper and soy sauce and arrange on a serving dish.
- Scatter the coconut over the top and garnish with the basil.
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