- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 388
- Carbohydrate Content: 12g
- Fat Content: 25g
- Fiber Content: 2g
- Protein Content: 28g
- Saturated Fat Content: 4g
- Sodium Content: 1.6g
- Sugar Content: 9g
Thai pork & peanut curry Recipe
Thai pork & peanut curry is a Thai recipe for 4 people, takes only 30 mins; recipe has vegetable oil, spring onion and coriander.
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
Instructions
- 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.