Pork and Peanut Thai Curry
- 1 tbsp veg oil
- Bunch of sliced spring onions
- Small bunch of coriander, leaves and stalks separated and chopped
- 425g pork tenderloin, sliced
- 4 tbsp red curry paste
- 1 tbsp brown sugar
- 4 tbsp crunchy peanut butter
- 1 tbsp soy sauce
- 400ml tin of coconut milk
- 150g baby corn
- 1 lime, juice only
- Steamed rice, to serve
- Heat the oil in a large pan, and fry the spring onions with the coriander stalks for a minute or so. Add the pork, and cook for 5 mins to slightly brown. Stir in the peanut butter and curry paste, then add the soy and coconut milk, the sugar, and ½ tin full of water. Mix well, then simmer - lid on - for 15 mins.
- Add the baby corn and turn up the heat. Allow to bubble away for 3 mins and thicken, then stir through the lime juice and season to taste. Serve with jasmine rice and a scattering of coriander leaves.
30 mins
4 serving