Thai pork & peanut curry
A Thai-inspired pork curry with peanut butter, curry paste, and coconut milk, served with jasmine rice.
Pasos
- 1
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.
- 2
Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus half a can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- 3
Remove the lid, add the sweetcorn 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.
