Thai pork & peanut curry Recipe

Ingredients

• 1 tablespoon Vegetable Oil
• Bunch Spring Onions
• Bunch Coriander Buy: Ground Coriander · ₺39.99
• 400g Pork Tenderloin
• 4 tablespoons Thai Red Curry Paste Buy: Curry · ₺47.99
• 4 tablespoons Peanut Butter
• 1 tablespoon Brown Sugar
• 1 tbsp Soy Sauce Buy: Soy Sauce · ₺231.99
• 400ml Coconut Milk
• 175g Sweetcorn
• Juice of 1 Lime Buy: Dried Yellow Lime · ₺39.99
• Steamed Jasmine Rice

Preparation

1. Heat the oil in a large saucepan or flameproof casserole.
2. Add the spring onions and coriander stalks and cook for 1 min.
3. Add the pork slices and cook for 5 mins until starting to brown.
4. Stir in the curry paste and peanut butter.
5. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water.
6. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
7. Remove the lid, add the baby corn and increase the heat.
8. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little.
9. Stir in the lime juice and check the seasoning.
10. Can now be frozen for up to 2 months.
11. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.
12. Serve scattered with the coriander leaves and rice.

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