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Thai pork & peanut curry

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Thai pork & peanut curry, a Thai main
Cuisine
Thai
Course
Main
Ready in
30 min
Effort
Some steps

Ingredients

×1
  • 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

Method

  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.

Tags

  • pork
  • creamy
  • rice

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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.