Thai pork & peanut curry

Category : Pork

Tags : -

Thai pork & peanut curry

Recipes :

1 tablespoon Vegetable Oil

Bunch Spring Onions

Bunch Coriander

400g Pork Tenderloin

4 tablespoons Thai Red Curry Paste

4 tablespoons Peanut Butter

4 tablespoons Brown Sugar

1 tablespoon Brown Sugar

1 tbsp 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.

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