Thai Pork and Peanut Butter Curry
By not-recognized
Published on 27 April 2022
Curry is one of the nation’s favourite dishes and this pork and peanut butter curry doesn’t disappoint. It’s perfect for chilly winter evenings and it’s full of flavour. Delicious served with fragrant jasmine rice. Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp of soy sauce
- 1 tbsp of vegetable oil
- 1 bunch of spring onions, sliced
- 1 bunch of coriander, stalks finely chopped, leaves picked
- 400 g of pork tenderloin, sliced
- 4 tbsp of thai red curry paste
- 4 tbsp of whole earth smooth peanut butter
- 1 tbsp of soft brown sugar
- 1 can of light coconut milk
- 175 g of baby corn
- 1 lime, juice only
- 1 pack of steamed jasmine rice, to serve
Method
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 Whole Earth 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.