recipes
Thai satay pork curry
Serves: 2
Ingredients
- 1 tbsp vegetable oil
- 4 spring onions, sliced
- Fresh coriander, stalks chopped, leaves separated
- 400g pork fillet, cut into strips
- 3 tbsp crunchy peanut butter
- 4 tbsp Thai red curry paste
- 1 tbsp brown sugar
- 1 tbsp dark soy sauce
- 400ml can coconut milk
- Juice of a lime
- 170g baby sweet corn
- Cooked jasmine rice for serving
Method
Heat the oil in a large frying pan and sauté the spring onions and coriander stalks for 1 minute. Add in the pork slices and brown all over for 3-4 minutes. Stir in the curry paste and peanut butter, followed by the sugar, soy and coconut milk. Next, stir in half can of water and place on the lid. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove the lid, add the baby corn and increase the heat. Bubble for 3 minutes until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. To serve, fill 2 large bowls with curry, scatter with the coriander leaves and serve the rice in a bowl on the side.
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