Thai pork & peanut curry
🇹🇠Thai
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Ingredients
Servings:
4
- 1 tablespoon Vegetable Oil
- Bunch Spring Onions
- Bunch Coriander
- 400g Pork Tenderloin
- 4 tablespoons Thai Red Curry Paste
- 4 tablespoons Peanut Butter
- 1 tablespoon Brown Sugar
- 1 tbsp Soy Sauce
- 400ml Coconut Milk
- 175g Sweetcorn
- Juice of 1 Lime
- Steamed Jasmine Rice
Instructions
- step 1
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- step 2
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- step 3
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
