Thai pork & peanut curry

Name: Thai pork & peanut curry
Prep time: 23 min
Cook time: 38 min
Total time: 61 min
Yield: 6 servings
Ingredients: 1 tablespoon Vegetable Oil; 1 Bunch Spring Onions; 1 Bunch Coriander; 400 g Pork Tenderloin; 4 tablespoons Thai red curry paste; 4 tablespoons Peanut Butter; 1 tablespoon Brown Sugar; 1 tbsp Soy Sauce; 400 ml Coconut Milk; 175 g Sweetcorn; 1 Juice of 1 Lime; 1 Steamed Jasmine Rice

61 min · Serves 6 · By TheMealDB Import

High Protein
Thai
Pork
Dinner

Thai, Pork

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

1 tablespoonVegetable Oil
1 BunchSpring Onions
1 BunchCoriander
400 gPork Tenderloin
4 tablespoonsThai red curry paste
4 tablespoonsPeanut Butter
1 tablespoonBrown Sugar
1 tbspSoy Sauce
400 mlCoconut Milk
175 gSweetcorn
1 Juice of 1Lime
1 SteamedJasmine Rice

Method

Prep 23 min · Cook 38 min

1Heat 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.
2Stir 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.
3Remove 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.