Thaiby TheMealDBThai pork & peanut curryServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 tablespoon Vegetable OilBunch Spring OnionsBunch Coriander400g Pork Tenderloin4 tablespoons Thai Red Curry Paste4 tablespoons Peanut Butter1 tablespoon Brown Sugar1 tbsp Soy Sauce400ml Coconut Milk175g SweetcornJuice of 1 LimeSteamed Jasmine RiceStepsStep-by-step0 of 3 done1Heat 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.2Stir 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.3Remove 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.Source: TheMealDB
