Thai Pork & Peanut Curry
In this vibrant and aromatic Thai red curry recipe, tender slices of pork are simmered in a flavorful blend of coconut milk, red curry paste, and peanut butter. The dish is elevated with the addition of fresh spring onions and coriander, along with juicy baby corn for a deliciously satisfying meal. Brightened with a squeeze of lime juice, this curry is perfect served over steamed jasmine rice for a comforting and exotic dinner option.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 388 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 1.6 milligram of sodium
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