Thai pork & peanut curry

2013-06-27
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy.
 

Ingredients

  • 1 tbsp vegetable oil
  • Bunch spring onions, sliced
  • Small bunch coriander, stalks finely chopped, leaves picked
  • 400g pork tenderloin, sliced
  • 4 tbsp Thai red curry paste
  • 4 tbsp peanut butter
  • 1 tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 400ml can light coconut milk
  • 175g pack baby corn
  • Juice 1 lime
  • 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 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.

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Nutritional Info

This information is per serving.

  • Calories

    388 k
  • Protein

    28g
  • Carbs

    12g
  • Fat

    25g
  • Saturates

    4g
  • Fibre

    2g
  • Sugar

    9g
  • Salt

    1.6g

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