Thai pork & peanut curry

Method7 steps · about 40 min

1. 1

   Step 1: Wash, trim and slice all the spring onions (1 bunch). Wash the small coriander bunch, finely chop its stalks and pick its leaves, keeping all the leaves for serving. Heat all the vegetable oil (1 tbsp) in a large saucepan or flameproof casserole and cook all the spring onions and coriander stalks for one minute.

   Cook spring onions and coriander stalks · 1 minUses 1 tbsp vegetable oil · 1 bunch spring onions, sliced in step 1 · Finely chopped stalks from the small coriander bunch

2. 2

   Step 2: Slice all the raw pork tenderloin (400 g) into even pieces. Add all the slices to the cooked aromatic pan and fry for five minutes until starting to brown; they will finish cooking in the sauce.

   Start browning pork slices in aromatics · 5 minUses The whole aromatic pan · 400 g raw pork tenderloin, sliced in step 2

3. 3

   Step 3: Stir all the red curry paste and peanut butter (4 tbsp) through the pork pan for thirty seconds. Add all the soft brown sugar (1 tbsp), soy sauce (1 tbsp) and light coconut milk (400 ml), then fill the empty 400 ml coconut-milk can halfway with water (200 ml) and pour in this 200 ml water. Stir well to combine.

   Bloom curry paste and peanut butter · 1 minUses The whole pork aromatic pan · 4 tbsp Thai red curry paste · 4 tbsp peanut butter · 1 tbsp soft brown sugar · 1 tbsp soy sauce · 400 ml light coconut milk · 200 ml water, half of the empty 400 ml coconut-milk can

4. 4

   Step 4: Cover and simmer gently for fifteen minutes, stirring occasionally, until the pork is cooked through and reaches at least 63°C in its thickest slices. Continue if needed.

   Simmer pork coconut peanut curry · 15 minUses The whole assembled curry

5. 5

   Step 5: Wash the baby corn (175 g) and add all of it to the cooked curry. Remove the lid, increase the heat and bubble for about three minutes until the corn is cooked and the sauce has thickened slightly.

   Cook baby corn and slightly thicken curry · 3 minUses The whole simmered curry · 175 g baby corn

6. 6

   Step 6: Wash and juice the lime and stir all its juice into the cooked curry. Taste and add the separate finishing salt only if needed. Take the pan off the heat and let the cooked pork rest in its sauce for at least three minutes before serving. If freezing portions, cool briefly and refrigerate in shallow containers within two hours, then freeze once chilled.

   Rest cooked pork before serving · 3 minUses The complete cooked curry · Juice from 1 lime · Salt for final tasting, only if needed

7. 7

   Step 7: Serve the finished curry as four portions with the ready-cooked jasmine rice and the reserved washed coriander leaves. If using frozen curry, thaw it in the refrigerator, then reheat in a pan until steaming hot throughout and reaching 74°C before serving. Reheat refrigerated cooked rice until steaming hot throughout.

   Uses All the finished rested curry · Reserved leaves from the same small coriander bunch · Ready-cooked steamed jasmine rice, to serve as desired