Thai Pork & Peanut Curry
Tender pork simmered with rich peanut butter, fragrant red curry paste, and sweet crunchy baby corn.
Ingredients
1 tbsp vegetable oil1L
1 bunch spring onions, sliced100g
1 bunch fresh coriander, stalks and leaves separated30g
400g pork tenderloin, sliced450g
4 tbsp Thai red curry paste195g
4 tbsp peanut butter340g
1 tbsp soft brown sugar500g
1 tbsp soy sauce150ml
400ml tinned coconut milk400ml
175g baby corn, halved175g
Juice of 1 lime1 unit
300g jasmine rice, to serve500g
Method
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £10.24 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£16.58 est. · serves 4