Curry with red lentils and pineapple

Preparation

1. Thaw the pork and slice it crosswise into approximately 8 mm thick slices. Cut these slices crosswise into approximately 8 mm wide strips. Mix oyster sauce, soy sauce, and papaya flesh pressed with a garlic press, and marinate the pork with it, covered in the refrigerator, for 24 hours (see note).
2. The next day, bring the coconut water to a boil for the rice, dissolve the chicken broth in it, and mix in the weighed rice. Let it simmer for 12 minutes with the lid on.
3. In the meantime, crack the egg and whisk it with the chicken broth. Fry it in a pan with sunflower oil to make scrambled eggs. Let it cool slightly on a cutting board, then cut it into small pieces and mix it into the rice. Let the rice rest with the lid on for 25 minutes.
4. To make the coconut paste, open a coconut. Collect the coconut water and use it elsewhere. Cut out the meat. Remove the brown husk with a very sharp knife. Grate the white flesh from the narrow side with a coarse grater.
5. Wash the chili peppers, remove the stems, halve lengthwise, remove the seeds and membranes, and cut the halves crosswise into approximately 1 cm wide pieces. Wash the tomatoes, remove the stems, halve lengthwise, cut out the green-white stem base. Halve each half lengthwise, remove the seeds, and cut the quarters crosswise into thirds. Trim the garlic cloves on both ends, peel, halve lengthwise and crosswise.
6. Put the coconut flakes together with the chili pieces, tomato pieces, garlic cloves, sugar, lime juice, coriander, and salt in a blender jug and blend the mixture finely at the highest speed. Set aside in the blender jug.
7. Rinse the lentils and bring them to a simmer with the vegetable broth with the lid on, and cook until al dente in about 15 minutes, then keep warm!
8. Trim the onions and garlic cloves on both ends, peel and roughly chop. Cut about a 3 cm long piece from the top of a washed carrot, peel, slice thinly lengthwise, and cut these lengthwise into thin strips. Process the strips into small cubes. Weigh frozen goods and thaw. Wash fresh turmeric, peel with a paring knife, and cut into thin slices. Chop the slices into small pieces. Thaw frozen goods.
9. Heat the sunflower oil in a pan until very hot. Add onions, garlic cloves, carrot, and turmeric and sauté for 2 minutes. Add the mixture in the pan to the lentils.
10. Take the pineapple pieces out of the can, drain well, weigh and set aside. Wash the fresh celery leaves, shake dry, pick off the flawless leaves and chop. Use two tablespoons immediately and freeze the remaining leaves. Weigh frozen goods and thaw. Cut the flawless stalks into approximately 3 mm wide rolls and freeze in portions.
11. Mix pineapple pieces, celery leaves, coconut milk, tomato ketchup, and coconut paste into the lentils. Season with salt and pepper.
12. Now heat the sunflower oil in a wok. Add the meat (including the marinade) and stir-fry for 3 minutes. Remove the meat from the wok. Deglaze with pineapple juice and reduce by half.
13. Divide the rice, curry, and meat pieces onto serving bowls. Drizzle the reduced juice over the meat pieces and sprinkle with sesame seeds. Garnish as desired with flowers and leaves, serve, and enjoy!

Nutrition score

45 min. total time | 45 min. preparation time | Knoblauchpresse

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