Thai cuisine
Thai pork & peanut curry
Aromatic Thai pork and peanut curry bursting with flavor, perfect for a comforting lunch.
This Thai pork and peanut curry is a delightful blend of creamy coconut milk and spicy red curry paste, enveloping tender pork in a nutty, savory sauce. Serve it over steamed jasmine rice or with crusty gluten-free bread to soak up every last drop.
Method
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
- 5
step 3
- 6
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.
FAQ
Is «Thai pork & peanut curry» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Thai pork & peanut curry»?
One serving has 715 kcal, 26 g carbs, 27.1 g protein and 55.7 g fat. The recipe makes 4 servings.
Is «Thai pork & peanut curry» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: умеренная. This is not medical advice — with GDM, check with your doctor and glucose meter.