Thai pork & peanut curry
Nationality: Thai
Author: None
Uploaded By: None
Ingredients
- 1 tablespoon Vegetable Oil 0.0
- Bunch Spring Onions 0.0
- Bunch Coriander 0.0
- 400g Pork Tenderloin 0.0
- 4 tablespoons Thai Red Curry Paste 0.0
- 4 tablespoons Peanut Butter 0.0
- 1 tablespoon Brown Sugar 0.0
- 1 tbsp Soy Sauce 0.0
- 400ml Coconut Milk 0.0
- 175g Sweetcorn 0.0
- Juice of 1 Lime 0.0
- Steamed Jasmine Rice 0.0
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.