Asian 25 min

Thai pork & peanut curry

Name: Thai pork & peanut curry
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 tablespoon Vegetable Oil; Bunch Spring Onions; Bunch Coriander; 400g Pork Tenderloin; 4 tablespoons Thai Red Curry Paste; 4 tablespoons Peanut Butter; 1 tablespoon Brown Sugar; 1 tbsp Soy Sauce; 400ml Coconut Milk; 175g Sweetcorn; Juice of 1 Lime; Steamed Jasmine Rice

pork

Ingredientsfor 2

600

Cal

40g

Protein

50g

Carbs

30g

Fat

11 tablespoon Vegetable Oil
2Bunch Spring Onions
3Bunch Coriander
4400g Pork Tenderloin
54 tablespoons Thai Red Curry Paste
64 tablespoons Peanut Butter
71 tablespoon Brown Sugar
81 tbsp Soy Sauce
9400ml Coconut Milk
10175g Sweetcorn
11Juice of 1 Lime
12Steamed Jasmine Rice

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Instructions

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 ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
3
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 scattered with the coriander leaves and rice.