Thai Pork & Peanut Curry
A rich and fragrant Thai red curry with tender pork, creamy peanut butter and coconut milk, served over steamed jasmine rice. Quick enough for a weeknight dinner yet impressive enough for guests.
Ingredients
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Coconut Milkβ 404 g π§ 400 ml π₯ 1β cup
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Jasmine Riceβ 150 g π§ 200 ml π₯ 0.845 cup
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Pork Tenderloinβ 400 g 2ΒΌ pcs
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Peanut Butterβ 56.2 g π§ 59.2 ml π₯ 4 tbsp
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Sweetcornβ 175 g π½ 1β pcs
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Vegetable Oilβ 13.6 g π§ 14.8 ml π₯ 1 tbsp
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Brown Sugarβ 13 g π§ 14.8 ml π₯ 1 tbsp
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Spring Onionsβ 100 g π§ 6β pcs
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Limeβ 60 g π 0.857 pcs
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Soy Sauceβ 17.7 g π§ 14.8 ml π₯ 1 tbsp
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Corianderβ 1 g 0 pcs
Also in this recipe
- Thai Red Curry Paste 4 tbsp
Total nutrition
2539 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 1 tablespoon of vegetable oil in a large saucepan or flameproof casserole over medium heat. Add the sliced spring onions and coriander stalks and cook for 1 minute. Add 400 g of sliced pork tenderloin and cook for 5 minutes until beginning to brown.
- Stir in 4 tablespoons of Thai red curry paste and 4 tablespoons of peanut butter. After 30 seconds, add 1 tablespoon of brown sugar, 1 tablespoon of soy sauce, 400 ml of coconut milk and approximately 200 ml of water. Stir everything together well, cover with a lid and leave to simmer for 15 minutes, stirring occasionally.
- Remove the lid, add 175 g of sweetcorn and increase the heat. Bubble for 3 minutes until the corn is cooked through and the sauce has thickened slightly. Stir in the juice of 1 lime and check the seasoning. Serve scattered with fresh coriander leaves alongside steamed jasmine rice.
Source:
TheMealDB
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