Thai pork & peanut curry

Name: Thai pork & peanut curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Non-Veg📍Thai🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Pork

Ingredients for Thai pork & peanut curry

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Vegetable Oil

1 tablespoon

Spring Onions

Bunch

Coriander

Bunch

Pork Tenderloin

400g

Thai Red Curry Paste

4 tablespoons

Peanut Butter

4 tablespoons

Brown Sugar

1 tablespoon

Soy Sauce

1 tbsp

Coconut Milk

400ml

Sweetcorn

175g

Lime

Juice of 1

Jasmine Rice

Steamed

step 1

Step-by-Step Instructions

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.