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Thai Pork and Peanut Curry

We are certain you will enjoy this wonderfully flavored pork curry!  Slices of pork tenderloin take on the fragrant flavors of sweet coconut milk, tangy soy sauce, creamy peanut butter, and tart lime. We think the addition of tender corn kernels is brilliant, adding a lovely freshness and a good splash of color. Stir it up in a big skillet, add a green veg, and a sumptuously flavorful supper is ready in a jot.

Thai Pork and Peanut Curry

1 tbs. vegetable oil
bunch green onions, sliced
small bunch cilantro, stalks finely chopped, leaves reserved
1 pork tenderloin, cut into slices and seasoned
4 tbs. red curry paste
4 tbs. peanut butter
1 tbs. brown sugar
1 tbs. soy sauce
14 oz.can light coconut milk
1 cup frozen corn
juice of 1 lime
steamed jasmine rice, to serve

Heat oil in a large skillet or saucepan. Add green onions and cilantro 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 1/2 can of water. Simmer for 15 minutes, stirring occasionally.

Add the baby corn, increase the heat, and bubble for 3 minutes. Stir in the lime juice and check the seasoning*. Serve over rice scattered with cilantro leaves.

* At this point, you can freeze the curry for up to 2 months. To cook from frozen, thoroughly defrost, then heat in a pan until curry is hot all the way through.

One Comment Post a comment
  1. Jinny #

    We loved this dish. Very rich flavor, tender pork and gorgeous colors!

    March 26, 2013

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