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  1. Home
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Thai Pork & Peanut Curry

Great standby supper in the freezer - by Amy Sinclair
  • 17 Apr 2019
Thai Pork & Peanut Curry
Prep: 10 Minutes - Cook: 30 Minutes - Easy - Serves 4
Proudly supported by

I love the freshness of the coriander with the tangy lime and sweet peanut butter in this recipe. This is a meal which can be enjoyed by all the family!

Ingredients

1 tbsp vegetable oil

bunch spring onions, sliced

small bunch coriander, stalks finely chopped, leaves picked

400g/14oz pork tenderloin, sliced

4 tbsp Thai red curry paste

4 tbsp peanut butter

1 tbsp soft brown sugar

1 tbsp soy sauce

400ml can light coconut milk

175g pack baby corn

juice 1 lime

steamed jasmine rice, to serve

Method

  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. 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. 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. 

PER SERVING 

388 kcals, protein 28g, carbs 12g, fat 25g, sat fat 4g, fibre 2g, sugar 9g, salt 1.6g

  • thai recipes
  • curry recipe
  • pork recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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