Name: Thai pork & peanut curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Thai
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

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Thai pork & peanut curry

Thai pork & peanut curry

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.419 ratingsRate

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

Freezable

Dairy-free

Egg-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal388
fat25g
saturates4g
carbs12g
sugars9g
fibre2g
protein28g

high
salt1.6g

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.

Recipe from Good Food magazine, January 2013

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A star rating of 4.8 out of 5.419 ratings

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