Ingredients
- Pork Tenderloin (400g)
- Thai Red Curry Paste (4 tablespoons)
- Peanut Butter (4 tablespoons)
- Coconut Milk (400ml)
- Sweetcorn (175g)
- Spring Onions (1 bunch)
- Coriander (1 bunch)
- Brown Sugar (1 tablespoon)
- Soy Sauce (1 tablespoon)
- Lime (Juice of 1)
- Vegetable Oil (1 tablespoon)
- Jasmine Rice (Steamed)
Instructions
Steps
- In a large saucepan or flameproof casserole, heat vegetable oil over medium heat. Add the spring onions and coriander stalks, cooking for 1 minute.
- Incorporate pork tenderloin slices, cooking for 5 minutes until they begin to brown.
- Mix in Thai red curry paste and peanut butter, stirring for 30 seconds. Then add brown sugar, soy sauce, coconut milk, and half a can of water. Stir well, cover, and let it simmer for 15 minutes, stirring occasionally.
- Remove the lid, add sweetcorn, and raise the heat to bring it to a gentle boil for 3 minutes until the corn is cooked and the sauce thickens. Stir in the lime juice and adjust seasoning as needed. This dish can be frozen for up to 2 months. To reheat from frozen, defrost completely and warm in a pan until heated through. Serve with steamed jasmine rice and top with fresh coriander leaves.