Simmering sweetness lingers beneath loud pangs of hot chili (Gus).
Gus's Peanut Pork Curry
Ingredients1 tbsp vegetable oil
bunch spring onions, sliced small bunch coriander 400g pork tenderloin, sliced 4 tbsp Thai red curry paste 4 tbsp peanut butter 1 tbsp soft brown sugar 1 tbsp soy sauce 400ml can light coconut milk 175g pack baby corn 4 carrots, sliced julienne juice 1 lime |
Method1. Heat the oil in a large saucepan. Add the pork slices and cook for 5 mins until starting to brown.
2. Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus 1/2 can of water. Add the spring onions and coriander. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally. |
3. 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 check the seasoning. Serve scattered with the coriander leaves and rice.
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