Image of a recipe for Thai pork & peanut curry


4 servings

Category: Main Courses

Origin: Thailand

Difficulty: Normal

Price: Bon marché

preps: 10 minutes

cooking: 30 minutes

temperature: Celcius

Step - 1

Coconut Milk

1 tin Coconut Milk


1 tbsp Coriander


1 whole Lime

Peanut Butter

4 tbsp Peanut Butter


400 gram Pork

Red Thai Curry Paste

2 tbsp Red Thai Curry Paste


4 cup Rice

Soy Sauce

1 tbsp Soy Sauce

Spring Onion

5 whole Spring Onion

Vegetable Oil

1 tbsp Vegetable Oil

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.