Name: Thai Pork and Peanut Curry
Ingredients: 1 tbsp Vegetable oil; 1 Bunch of spring onions, sliced; 1 Small bunch of coriander, stalks roughly chopped, and leaves picked; 400 g Pork Loin Steaks; 4 tbsp Thai red curry paste; 4 tbsp Peanut butter; 1 tbsp Soy sauce; 400 ml Light coconut milk; 175 g Baby corn; 1 Lime, juiced; Steamed jasmine rice, to serve

AuthorEmily GrayCategoryCurries, Emily\'s Kitchen & Bar, Main, Pork

Yields1 Serving

1 tbsp Vegetable oil

1 Bunch of spring onions, sliced

1 Small bunch of coriander, stalks roughly chopped, and leaves picked

400 g Pork Loin Steaks

4 tbsp Thai red curry paste

4 tbsp Peanut butter

1 tbsp Soy sauce

400 ml Light coconut milk

175 g Baby corn

1 Lime, juiced

Steamed jasmine rice, to serve

Heat the oil in a large saucepan or flameproof casserole dish.

Add the spring onions and coriander stalks and cook for 1 minute.

Add the pork slices and cook for 5 minutes until starting to brown.

Stir in the curry paste and peanut butter.

After 30 seconds, add the sugar, soy, and coconut milk, plus half a can of water.

Mix well, cover with a lid, and leave to simmer for 15 minutes, stirring occasionally.

Remove the lid, add the baby corn, and increase the heat. Bubble for 3 minutes, until the corn is cooked and the sauce has thickened a little.

Stir in the lime juice and check the seasoning.

Serve scattered with the coriander leaves and with rice on the side.

Ingredients