Thai Curry with a Crunchy Kick

Everyone loves Thai curry – it is my go to dish.  O dear Lord, 200 people are arriving in 10 minutes, right where is the coconut milk and the paste.  Not only does it adapt to vegetarians, pescetarians and just plain old meat eaters but it can stretch as far as you need and none foodies are often impressed that you have made something so exotic.  However, sadly, more people are beginning to realise just how easy it is to make and it has lost a little of the wow factor.

So herewith Thai Curry version 2.1.  ‘Pork and Peanut Curry’.  Obviously you shouldn’t feed this to those with a nut allergy that you like or those with good legal representation but otherwise, most people seem to like this. 

1 tbsp vegetable oil (I like sunflower)

Small bunch of coriander – stalks finely chopped and leaves picked

400g pork loin (although I have made it with ‘bone chicken’ as my niece calls it or thighs)

4 tbsp Thai red curry paste (I bought mine at the local Chinese store and it was hot so you may want to moderate it depending on how hot you like it)

4 tbsp peanut butter (crunchy obviously)

1 tbsp soft brown sugar

1 tbsp soy sauce

400ml light coconut milk (this reduces the calories and I honestly could not see the difference)

175g pack of baby corn

Juice of one lime

Bunch of spring onions sliced

Steamed rice to serve

• Heat the oil in a large saucepan (or a flameproof casserole) then add the spring onions and coriander stalks before cooking them for 1 minute.
• Then add the pork slices and cook for about 5 minutes until they are starting to brown.
• Stir in the curry paste and peanut butter.
• After 30 seconds, add the sugar, soy and coconut milk plus ½ a can of water.
• Leave it to simmer for 15 minutes and stir occasionally
• Remove the list, add the baby corn and increase the heat slightly until the dish is bubbling.
• Oncel the corn is cooked and the sauce has started to thicken, add the juice of live and the pepper and salt to taste.

This dish can be frozen and I have somewhat controversially used the mixture finely chopped as a springroll filling.

So yummy!

Lxx

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