Thai pork & peanut curry
Instructions
- 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.
- 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.
- 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.
Recipe from bbcgoodfood.com
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Ingredients (12)
- •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
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