Pork and peanut curry is a delicious Thai-inspired dish that is usually made with red curry, peanut butter and fragrant kaffir lime leaves. Pork and peanut curry is very quick to prepare and immensely satisfying. I love curry, any curry will do for me. Almost any curry, anyway. From Indian chicken curry to spicy Vietnamese ones, curries are among my favorite dishes especially in the winter, when I definitely feel like having a warm, yummy dinner after a long day at work. Serve with steamed jasmine rice and a slightly sweet Riesling, spicy Gerwurtztraminer, or for those who prefer beer, try Singha, a pale lager brewed in Thailand. Thai pork and peanut curry will leave you completely satisfied and if you like spicy foods, just add a little chili.
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
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 pork and peanut curry scattered with the coriander leaves and rice.