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Thai pork & peanut curry

Thai pork dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

  • 1 tablespoon Vegetable Oil
  • Bunch Spring Onions
  • 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
  • Juice of 1 Lime
  • Steamed Jasmine Rice

Method

  1. 1

    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. 2

    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. 3

    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.