What you'll need: ½ tbsp vegetable oil ½ tbsp ground coriander 1 garlic clove, finely chopped 500 g pork fillet, cut into 1cm chunks 150 g frozen peas 200 g baby sweetcorn, chopped 2 tbsp medium curry paste 2 tbsp crunchy peanut butter 1 tbsp light soft brown sugar 100 ml coconut
What you'll need:
- ½ tbsp vegetable oil
- ½ tbsp ground coriander
- 1 garlic clove, finely chopped
- 500 g pork fillet, cut into 1cm chunks
- 150 g frozen peas
- 200 g baby sweetcorn, chopped
- 2 tbsp medium curry paste
- 2 tbsp crunchy peanut butter
- 1 tbsp light soft brown sugar
- 100 ml coconut milk
- 100 ml chicken stock
- Juice of 1 lemon
- Large handful fresh coriander
Time: 30 minutes
Heat some oil in a large frying pan, and add the ground coriander. After 30 seconds, chuck in the chopped garlic, and soften for a minute. Add the chopped pork, and fry for 5 minutes or until golden. Toss in the peas and sweetcorn, cook for three or four minutes, then remove the veg and meat from the pan and put to one side.
Into the empty pan, add the curry paste, peanut butter, and sugar. Stir well over a medium heat for a minute or so, then pour in the coconut milk and mix all together. Add the stock, bring to the boil, then simmer for five minutes to thicken the sauce.
Return the meat and veggies to the sauce, and cook for three to five minutes to bring all the flavours together. Stir in the chopped coriander and lemon juice, then serve with cooked noodles and share.
This recipe will go brilliantly with the textural and delicious Walsh and Sons 'Rainbow White' 2017. This pairing is going to work like a dream!
There you have it -- a recipe for Indonesian Pork Curry!
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