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Curried Pork Fillet with Pineapple and Okra

Curried Pork Fillet with Pineapple and Okra

Looking for a cozy main course easy to prepare at home? Try this curried pork fillet with pineapple and okra recipe.

19 March, 2018
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serves for


total time

0 HR 55 MIN


30 g, flaked
Peanut Oil
3 tbsp
Curry Paste
2 tbsp yellow
2, cut into narrow wedges
Chili Pepper
2 red, finely sliced into rings
1 stalk, crushed
Oyster Water
4 tbsp
Coconut milk
150 ml
300 g, cut into bite-sized pieces
500 g, fillet, cut into 1 cm slices
4, peeled and cut into strips
400 g, cut into small batons
Thai Basil
1 handful, inely chopped, a few whole leaves reserved for garnish


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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