Thai pork & peanut curry

Origin

Categorized as Thai Pork in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/thai-pork-peanut-curry

Ingredients

• 1 tablespoonVegetable Oil
• BunchSpring Onions
• BunchCoriander
• 400 gPork Tenderloin
• 4 tablespoonsThai Red Curry Paste
• 4 tablespoonsPeanut Butter
• 1 tablespoonBrown Sugar
• 1 tbspSoy Sauce
• 400 mlCoconut Milk
• 175 gSweetcorn
• Juice of 1Lime
• SteamedJasmine Rice

Instructions

1. 01

   Heat 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.

2. 02

   Stir 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.

3. 03

   Remove 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.