Thai pork patties with sweet chilli & noodles
A healthy and authentic Asian dish that's far better than a takeaway - and ready in less time
Thai pork & peanut curry
Serves 4
Easy
Prep:
Cook:
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Skip to ingredients
- 1 tbsp vegetable oil
- bunch spring onionssliced
- small bunch corianderstalks finely chopped, leaves picked
- 400g pork tenderloinsliced
- 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
- juice 1 lime
- steamed jasmine riceto serve
Nutrition: per serving
- kcal388
- fat25g
- saturates4g
- carbs12g
- sugars9g
- fibre2g
- protein28g
- salt1.6g
Method
step 1
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.
step 2
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.
step 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. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
