Thai pork & peanut curry
- 1 tbsp vegetable oil
- bunch spring onions, sliced
- small bunch coriander, stalks finely chopped, leaves picked
- 400g pork tenderloin, sliced
- 4 tbsp Thai red curry paste
- 4 tbsp peanut butter
- 1 tbsp soft brown sugar
- 1 tbsp soy sauce
- 400ml can light coconut milk
- 175g pack baby corn
- juice 1 lime
- steamed jasmine rice, to serve
-
Prep: 10 mins
Cook: 30 mins
Skill level
Easy
Servings
Serves 4
- 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.
- 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.
- 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.
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