Thai pork & peanut curry
This rich Thai curry combines tender meat with the deep creaminess of peanut butter and coconut milk, yielding a silky texture and an intoxicating nutty finish. The delicate heat of red curry harmonizes with fresh cilantro and lime, creating an authentic Asian profile for those who appreciate bold, balanced flavors. Served alongside steamed jasmine rice, each bite offers a multisensory journey through the aromatic landscape of the Far East.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 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.
- 2Stir 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.
Nutrition
- Calories
- 480
- Protein
- 30.8g
- Carbs
- 13.2g
Chef tips
To deepen the flavors, try frying the curry paste in the fat from the coconut cream until it becomes very fragrant, then add the meat (beef or chicken) for a quick sear. For a milder version or if you have a peanut allergy, substitute them with roasted cashews. Serve with jasmine rice and a lime wedge to perfectly balance the curry's heat.
Culinary reasoning
This rich Thai curry combines tender meat with the deep creaminess of peanut butter and coconut milk, yielding a silky texture and an intoxicating nutty finish. The delicate heat of red curry harmonizes with fresh cilantro and lime, creating an authentic Asian profile for those who appreciate bold, balanced flavors. Served alongside steamed jasmine rice, each bite offers a multisensory journey through the aromatic landscape of the Far East.