Prepare the pork fillet. Clean the pineapple, remove the core and cut lengthwise into slices. Wash and cut the celery into 5 cm sticks. Heat up coconut oil in a pan and cook the pork, pineapple and celery in a char-grill pan over medium heat. Keep on turning occasionally, it will take about 15 minutes until pork is perfect. Take out the pork fillet and let it rest in foil for about 5 minutes. 

For the curry sauce mix coconut milk, curry powder, grated ginger, lime juice, rice syrup and kaffir lime leaves in a high speed blender. Season to taste with salt and pepper.

Cut the pork fillet in slices and arrange it with pineapple slices on a big plate. Sprinkle with thai basil and drizzle curry sauce over it. Serve with delicious jasmine rice!