Thai recipe for 4 people, takes only 30 mins; recipe has vegetable oil, spring onion, coriander, pork tenderloin, thai red curry paste, peanut butter, brown sugar, soy sauce, coconut milk, baby corn, lime and jasmine rice.
Thai pork & peanut curry
Course: Thai
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: small bunch coriander, stalks finely chopped, leaves picked
- Vegetable Oil: 1 tbsp vegetable oil
- Spring Onion: bunch spring onions, sliced
- Lime: juice 1 lime
- Soy Sauce: 1 tbsp soy sauce
- Brown Sugar: 1 tbsp soft brown sugar
- Coconut Milk: 400ml can light coconut milk
- Thai Red Curry Paste: 4 tbsp Thai red curry paste
- Peanut Butter: 4 tbsp peanut butter
- Pork Tenderloin: 400g pork tenderloin, sliced
- Baby Corn: 175g pack baby corn
- Jasmine Rice: steamed jasmine rice, to serve
Directions
- 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 1/2 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.
