Recipe for pork tenderloin stir fried in a tasty sauce combo of peanuts, corn and Thai red curry
1 tbsp vegetable oil (from your pantry)
4 stalks spring onions – cut off ends and slice
10g fresh coriander- chop stalks & pick leaves
600g pork tenderloin – slice (1cm thick)
2 tbsp Thai red curry paste
4 tbsp crunchy peanut butter
1 tbsp sticky brown sugar
1 tbsp soy sauce
1 tin coconut milk
1 tin corn kernels – open and drain
1 lime – halve and juice
1 cup jasmine rice
salt (from your pantry)
Prepare all the ingredients per the instructions above.
Bring a large saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Place a large saucepan onto medium to high heat. When hot, add vegetable oil and heat. Add the spring onions and coriander stalks and saute for 1 minute. Now add the pork slices and stir fry for 5 minutes until lightly browned.
Open a space in the middle of the pan and add the curry paste and peanut butter and mix well. Then slowly add the coconut milk stirring constantly. Finally add the sticky brown sugar and soy sauce. Stir well until all combined. Cover with a lid, turn down the heat and allow to simmer for about 15 minutes, stirring occasionally.
Finally add the corn kernels and increase the heat. Let it bubble for about 3 minutes, then add the lime juice. Taste to check the seasoning and add a little salt if necessary.
To serve, divide the rice between the bowls. Add a serving of pork curry on top. Scatter with the coriander leaves.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.