Thai Pork and Peanut Curry

Instructions

1. 1

   Heat Oil and Aromatics

   4 min

   In a large saucepan or flameproof casserole, pour in vegetable oil and set the heat to medium. Once the oil shimmers, add the chopped spring onions and diced coriander stalks, sautéing for about 1 minute until they soften and release their aroma.

2. 2

   Brown the Pork

   7 min

   Add the sliced pork tenderloin to the pan, spreading it evenly. Cook for approximately 5 minutes, stirring occasionally, until the pork is browned on the outside but not fully cooked through; it should still be slightly pink inside.

3. 3

   Combine Ingredients and Simmer

   11 min

   Stir in the Thai red curry paste and peanut butter, mixing thoroughly for about 30 seconds to release their flavors. Then, add brown sugar, soy sauce, coconut milk, and half a can of water, stirring until combined. Cover the pot and let it simmer gently for 15 minutes, stirring occasionally to prevent sticking and promote even cooking.

4. 4

   Add Corn and Finish Cooking

   8 min

   After 15 minutes, remove the lid and add the sweetcorn to the curry mixture. Increase the heat slightly to bring the curry to a gentle boil for about 3 minutes, allowing the corn to cook through and the sauce to thicken. Stir in the lime juice, taste, and adjust the seasoning if necessary. This curry can be frozen for up to 2 months, and when ready to serve, pair it with steamed jasmine rice and garnish with fresh coriander leaves for added flavor.