Thai pork & peanut curry

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Vegetable Oil
1 tablespoon Vegetable Oil
Spring Onions
Bunch Spring Onions
Coriander
Bunch Coriander
Pork Tenderloin
400g Pork Tenderloin
Thai Red Curry Paste
4 tablespoons Thai Red Curry Paste
Peanut Butter
4 tablespoons Peanut Butter
Brown Sugar
1 tablespoon Brown Sugar
Soy Sauce
1 tbsp Soy Sauce
Coconut Milk
400ml Coconut Milk
Sweetcorn
175g Sweetcorn
Lime
Juice of 1 Lime
Jasmine Rice
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.

Source

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https://www.bbcgoodfood.com/recipes/thai-pork-peanut-curry



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