Thai·non-vegetarian·easy

Thai pork & peanut curry

Name: Thai pork & peanut curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 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

Hey there, my fellow foodies! Today, I'm going to share with you my beloved recipe for Thai pork & peanut curry. Trust me, this dish is a game-changer! First off, a little personal anecdote: one time, in the midst of cooking this curry, I accidentally mistook salt for sugar. Let's just say, it was an unforgettable and not-so-tasty experience. Lesson learned: always double-check your ingredients, folks! Now, for a unique tip: before adding the coconut milk, take a moment to taste your curry. Adjust the seasoning as needed to suit your palate. Remember, you're the boss of your kitchen! Alright, let's get cooking! Heat up that oil and get those spring onions and coriander in the pan. Oh, the aroma! When adding the pork, make sure to give it some love and let it brown nicely. Patience is key, my friends. Once you've simmered it all together with the curry paste, peanut butter, and coconut milk, you'll be rewarded with a dish that's bursting with flavor. Serve it up with a side of rice and enjoy a taste of Thailand right in your own home. Bon appétit!

40 min(prep 15 + cook 25)

4 servings

450 kcal

4.1

Ingredients

Vegetable Oil1 tablespoon
Spring OnionsBunch
CorianderBunch
Pork Tenderloin400g
Thai Red Curry Paste4 tablespoons
Peanut Butter4 tablespoons
Brown Sugar1 tablespoon
Soy Sauce1 tbsp
Coconut Milk400ml
Sweetcorn175g
LimeJuice of 1
Jasmine RiceSteamed

Nutrition

450 kcalper serving

Protein30g33%

Carbs25g28%

Fat25g28%

Fiber2g2%

Sugar8g9%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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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