Thai pork & peanut curry
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. Served alongside steamed jasmine rice, each bite offers a multisensory journey through the aromatic landscape of the Far East.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 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.
- 2Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soya and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
Nutrition
- Calories
- 480
- Protein
- 30.8g
- Carbs
- 13.2g
Chef tips
To deepen the flavours, try frying the curry paste in the coconut cream fat until it releases a strong aroma, then add the beef or chicken for a quick sear. For a subtler version or if you are avoiding peanuts, swap them for roasted cashews. Serve alongside jasmine rice and a fresh lime wedge to balance the curry's heat beautifully.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. Served alongside steamed jasmine rice, each bite offers a multisensory journey through the aromatic landscape of the Far East.