Curry & coconut fillet

Mediterranean pan-fried pork fillet 244 of 444 Ponzu honey glazed salmon, Chinese bok choy with caramelized hemp seed and brown rice

Kikkoman Sauces 440

Category 431

Ingredient 398

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World Cuisines 137

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Spring Summer Autumn Main courses Meat Vegetables Stir-fry Sauce Asian Wok recipes

Preparation time: 40 mins

Marinating time: 20 mins

Calorific value (per portion): 1795 kJ / 429 kcal

600 g pork fillets
7 tbsp. Kikkoman Stir-fry sauce
2 tbsp. grated coconut
300 g string beans (or frozen beans)
salt
1 bunch of spring onions (approx. 200 g)
2 tbsp. cooking oil
300 ml coconut milk
1 mango
2-3 tbsp. curry powder
2 tbsp. coconut flakes

Preparation

Dab the fillet dry and cut into thick slices. Mix together four tbsp. Stir-fry sauce with the grated coconut, place the fillet in it and marinate for at least 20 minutes. Wash the beans and cook for approx. ten minutes in salted water. Wash the spring onions and cut them at an angle to produce elongated rings.

Heat up the oil in a wok or a large pan, fry the fillet briefly at high heat, remove and keep warm. Put the beans and spring onions in the remaining oil and sauté. Pour on the coconut milk, bring to the boil, return the fillet to the pan and cook for another five minutes or so, turning frequently. Peel the mango, cut into the flesh up to the core to make slices, then dice them, add them to the fillet and heat up briefly. Season with Stir-fry sauce and curry powder.

Roast the coconut flakes in a pan until golden, sprinkle over the top of the fillet and serve with aromatic rice.

Tip:  You can use fresh broccoli in place of the string beans.