Thai Pork and Peanut Curry
1 Tsp vegetable oil
bunch of spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g Pork tenderloin, sliced
4 Tsp Thai red curry paste
4 Tsp peanut butter
1 Tsp soft brown sugar
1 Tsp soy sauce
400ml can coconut milk
175g tin baby corn
juice 1 lime
1 kafir lime leave
1 cup jasmine rice
1 coconut cream
1/2 cups water
1/2 tsp salt
1/2 tsp coconut oil
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.
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.
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 coriander then check the seasoning and serve.
Place the rice, coconut milk, water, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low so the water simmers.
Cover tightly with a lid and let simmer 15 to 20 minutes, or until most of the liquid has been absorbed by the rice.
Turn off the heat, but leave the covered pot on the burner another five to 10 minutes, or until you’re ready to eat.