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Thai pork & peanut curry

Thai pork & peanut curry

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Rating: 5 out of 5.303 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy

  • Freezable
Nutrition: per serving
NutrientUnit
kcal388
fat25g
saturates4g
carbs12g
sugars9g
fibre2g
protein28g
salt1.6g
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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.

Goes well with

Recipe from January 2013, January 2013

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Rating: 5 out of 5.303 ratings
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