Thai Pork & Peanut Curry
A creamy Thai-style pork tenderloin curry with red curry paste, peanut butter, coconut milk, sweetcorn, lime, and jasmine rice.
- 29 min
- 650 kcal
- Thai
- Curry
Mellowpan tip: Ready in 29 min. A good one for a busy weeknight.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the oil in a large saucepan or flameproof casserole.
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Step 2:
Add the spring onions and coriander stalks and cook for 1 minute.
1 min -
Step 3:
Add the pork slices and cook for 5 minutes, until starting to brown.
5 min -
Step 4:
Stir in the curry paste and peanut butter.
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Step 5:
After 30 seconds, add the brown sugar, soy sauce, coconut milk, and ½ can of water.
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Step 6:
Mix well, cover with a lid, and simmer for 15 minutes, stirring occasionally.
15 min -
Step 7:
Remove the lid, add the baby corn, and increase the heat.
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Step 8:
Bubble for 3 minutes, until the corn is cooked and the sauce has thickened slightly.
3 min -
Step 9:
Stir in the lime juice and check the seasoning.
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Step 10:
The curry can be frozen for up to 2 months. To cook from frozen, defrost thoroughly, then heat in a pan on the hob until hot all the way through.
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Step 11:
Serve scattered with the coriander leaves and jasmine rice.
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