Thai pork & peanut curry

Thursday, 23 February 2017 - 10:18 | Views - 688

Ingredients

1 tbsp vegetable oil

bunch spring onions

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

Prep: 10 MINS
Cook: 30 MINS

Method

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.

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.

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.

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