Thai pork & peanut curry — pork tenderloin simmered in a creamy red curry and peanut butter coconut sauce with baby corn, finished with lime. Rich, nutty and comforting over jasmine rice.
- 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
Video
Preparation
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 minute. Add the pork slices and cook for 5 minutes until starting to brown.
- Stir in the curry paste and peanut butter. After 30 seconds, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on, and leave to simmer for 15 minutes, stirring occasionally.
- Remove the lid, add the baby corn, and increase the heat. Bubble for 3 minutes until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. This can now be frozen for up to 2 months (defrost thoroughly, then reheat on the hob until hot all the way through). Serve scattered with the coriander leaves and rice.
