Thai medallions with curry and coconut milk

Name: Thai medallions with curry and coconut milk
Yield: 2
Ingredients: Fresh basil or parsley; Pepper; Salt; 1 tsp Fresh ginger; 1 clove Garlic; 1 Little green squash; 1 Small yellow squash; 1 tsp Oil; 1 Red bell pepper; 1 tbsp Sugar; 1 tbsp Thai yellow curry paste; 1-2 tbsp Fish sauce or soy sauce; 2 dl Coconut milk; 2 Medallions of Pork fillet 2 ½ cm thick; 2 dl Rice

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Thai medallions with curry and coconut milk

		Fresh basil or parsley
		Pepper
		Salt
1	tsp	Fresh ginger
1	clove	Garlic
1		Little green squash
1		Small yellow squash
1	tsp	Oil
1		Red bell pepper
1	tbsp	Sugar
1	tbsp	Thai yellow curry paste
1-2	tbsp	Fish sauce or soy sauce
2	dl	Coconut milk
2		Medallions of Pork fillet 2 ½ cm thick
2	dl	Rice

Instructions for Thai medallions with curry and coconut milk

To prepare the Thai medallions with curry and coconut milk recipe, please follow these instructions:

Boil the rice. The curry sauce warmed oil in a wok or a frying pan. Gently fry the curry paste in the oil. Add the coconut milk and let Cook through. Season to taste with fish sauce, sugar, and possibly. salt. Low thin strips of squashene with a potato peeler. Inserts peberfrugten into strips. Sauté the finely chopped garlic and ginger in a pan with oil and add bell peppers. Roast 5 minutes. Squashene in turn, rose further during on-whisking for about 2 minutes and season with salt and pepper. DUP medaljonerne dry with paper towel. Season with pepper. Heat the oil in a frying pan at good heat. Brown the meat 1 minute on each side. Turn down to medium heat and let medaljonerne Cook finished about 2 minutes on each side. Season with salt.

Thai medallions with curry and coconut milk

Ingredients for Thai medallions with curry and coconut milk

Instructions for Thai medallions with curry and coconut milk

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