First trim the pork tenderloin (remove fat and silver skin). Fill the wok with the smoked flour and heat until the smoked flour begins to smoke. Place the pork tenderloin on the smoking/steaming insert and close tightly, turn down to medium and let the tenderloin smoke for about 20-30 minutes. Remove from the wok, wrap in aluminum foil, give the wok a quick rinse and prepare the curry in it.
For the curry, first mix the curry paste. To do this, chop all ingredients and blend with spices, oil and fish sauce in a food processor to a fine paste.
Wash the vegetables. Cut the melanzani, onion and zucchini into small cubes. Cut out small florets from the broccoli. Halve the bell bell pepper and cut into strips. Cut young onion into fine rings.
Heat some vegetable oil in a wok and fry the vegetables and lime leaves until hot. Add the paste and deglaze with the coconut milk. Let it simmer until the vegetables are soft, if necessary add some fish sauce and soy sauce to taste.
In the meantime, bring the rice, water and salt to a boil, reduce heat to low and stir frequently (with a fork) until the rice has absorbed all the water. Arrange in a bowl and garnish with a cilantro leaf.
Serve the Thai curry. Serve the rice separately.