Thai Pork & Peanut Curry

Ingredients

• 1 tbspvegetable oil
• scallions, sliced
• coriander, stalks finely chopped for cooking, leaves reserved to garnish
• 14 ozpork tenderloin, thinly sliced
• 4 tbspThai red curry paste
• 4 tbsppeanut butter
• 1 tbspbrown sugar
• 1 tbspsoy sauce
• 1 2/3 cupscoconut milk, one 400ml can
• 6 ozbaby corn
• 1lime, juice only
• 10 1/2 ozjasmine rice, steamed, to serve

Method

1. 1

   Heat the oil in a large saucepan or casserole and cook the sliced scallions and the chopped cilantro stems for 1 minute.

2. 2

   Add the sliced pork and fry for 5 minutes, until the edges begin to brown.

3. 3

   Stir the curry paste and the peanut butter in and let them cook for about 30 seconds, until the paste smells fragrant.

4. 4

   Add the brown sugar, the soy sauce, the coconut milk and half a can of water. Stir it well, put the lid on and simmer for 15 minutes, stirring now and then.

5. 5

   Take the lid off, add the baby corn and turn the heat up. Let it bubble for 3 minutes, until the corn is tender and the sauce has thickened a little.

6. 6

   Stir the lime juice in and taste for seasoning. Scatter the cilantro over and serve with steamed jasmine rice.

Nutrition per serving