What you'll need: 1 tbsp vegetable oil Small bunch of spring onions, finely sliced Small bunch of coriander, leaves picked and stalks finely chopped 4 tbsp Thai red curry paste (or make your own) 4 tbsp smooth peanut butter 400g pork tenderloin, sliced 1 tbsp dark soy sauce 4 tbsp
What you'll need:
- 1 tbsp vegetable oil
- Small bunch of spring onions, finely sliced
- Small bunch of coriander, leaves picked and stalks finely chopped
- 4 tbsp Thai red curry paste (or make your own)
- 4 tbsp smooth peanut butter
- 400g pork tenderloin, sliced
- 1 tbsp dark soy sauce
- 4 tbsp dark brown sugar
- 400ml can of coconut milk
- 175g baby corn or mixed baby veg
- Juice of one lime
Time: 30 minutes
Take a large saucepan or casserole dish, and heat the oil over a moderate flame. Chuck in the spring onions and coriander stalks, and cook for one minute. Add the pork slices, and cook for a further 5 minutes until they start to brown.
Stir in the peanut butter and curry paste, and give it a good stir to get the meat covered. After a minute or so, add the coconut milk, then the sugar and soy sauce, and mix. Add half a can of water, stick the lid on the saucepan, and simmer for 15 minutes, stirring regularly.
Remove the lid, and stir in the baby veg along with some seasoning. Turn up the heat, and let it bubble away for three minutes or more - allow that sauce to thicken nicely. Add the lime juice, season well, and then serve with fluffy white rice. Delicious!
A good Thai pork red curry is going to pair beautifully with the juicy, delicious rosé wine from Bondar. You surely can’t go far wrong with Bondar Rosé 2017 matched with a Southeast Asian cuisine!
There you have it -- an easy recipe for Thai Pork Red Curry!
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