Pork & Peanut Curry
Pan-seared lean pork tenderloin with veggies and red Thai sauce is a perfect 30 minute healthy supper. Easy to make and perfect for leftovers. We suggest fresh sweetcorn kernels but substitute frozen or fresh baby corn if you prefer – or peas if that is what you have in the freezer! Simply double the ingredients if you are using Helen Browning’s 1kg organic pork tenderloin. Serves 2-3.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- Knuckle-sized knob of fresh ginger, finely chopped
- 3 garlic cloves, minced
- small bunch coriander, stalks finely chopped, leaves picked
- 1 large courgette, sliced in half lengthways and cut in to half moons.
- 400g pork tenderloin, sliced
- 4 tbsp Thai red curry paste
- 4 tbsp (smooth or crunchy) peanut butter
- 1 tbsp soft brown sugar
- 1 tbsp soy sauce
- 400ml can light coconut milk
- 175g pack baby corn
- juice 1 lime, plus more limes to serve
- 3 tablespoons roasted peanuts, chopped, to serve
- steamed jasmine rice, to serve
Method
Heat the oil in a large saucepan or flameproof casserole over a medium heat. Add the onions, ginger, garlic and coriander stalks and cook for 5 mins until onions are soft and translucent. Turn up the heat and add the pork slices and courgette and cook for 5 mins until starting to brown.
Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus can of water. Mix well, put a lid on, turn down heat and leave to simmer for 15 mins, stirring occasionally.
Remove the lid, add the sweetcorn 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.
Serve with rice, scattered with the coriander leaves and a lime wedge on the side.