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Thai Pork & Peanut Curry

Thai Pork & Peanut Curry

Ingredients:

1 tbsp vegetables 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:

  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.
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Monster Chef 2013