Pork · Thai
Thai pork & peanut curry
Pork is honest food to me — it feeds people without demanding much in return. This recipe leans into that.
Method
- 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.
Notes
This scales up easily if you're cooking for more than one or two people. I sometimes double it just so I have lunch sorted.
Salt earlier than you think and more than you're comfortable with. Then taste.