Thai pork & peanut curry

1 of 5-a-day 30-60 minutes 4 servings 400 kcal or less asian curried everyday family iron mains make it tonight massaman thai red curry thailand

N/A

Source

Ingredients

1 tbsp vegetable oil

bunch spring onions, sliced

small bunch coriander, stalks finely chopped, leaves picked

400g 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

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.

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.

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.