Thai pork & peanut curry
Thai curry's magic lives in the balance between heat, richness, and acid. Here, peanut butter deepens the coconut-free sauce into something luxuriously creamy while brown sugar rounds the curry paste's sharp edges. The technique matters: blooming the paste in hot oil before adding liquid develops its complex spice profile rather than diluting it raw. Fresh coriander stirred in at the end pierces through the richness with bright, almost citric notes. This is a curry that rewards attention to timing, not fussiness.
Instructions
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..
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