Recipe byThe ZestyPlate Kitchen
Pork tenderloin in a creamy red curry and peanut butter coconut sauce with baby corn, finished with lime. Rich over jasmine rice.
This pork curry is rich and nutty, with tender tenderloin simmered in a coconut sauce thickened with red curry paste and peanut butter, plus sweet baby corn for crunch. It comes together quickly and freezes well, so it earns its place in a batch-cooking session. A squeeze of lime and a handful of coriander at the end cut through the richness.
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Prep 10 min
Cook 25 min
Total 35 min
Easy
Scale:
- 1 tablespoon Vegetable Oil
- Bunch Spring Onions
- Bunch Coriander
- 400g Pork Tenderloin
- 4 tablespoons Thai Red Curry Paste
- 4 tablespoons Peanut Butter
- 1 tablespoon Brown Sugar
- 1 tbsp Soy Sauce
- 400ml Coconut Milk
- 175g Sweetcorn
- Juice of 1 Lime
- Steamed Jasmine Rice
Preparation
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 minute. Add the pork slices and cook for 5 minutes, until they start to brown.
- Stir in the curry paste and peanut butter. After 30 seconds, add the sugar, soy and coconut milk, along with half a can of water. Mix it well, put the lid on, and leave to simmer for 15 minutes, stirring now and then.
- Take off the lid, add the baby corn, and turn up the heat. Let it bubble for 3 minutes, until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. At this point it can be frozen for up to 2 months; defrost it fully, then reheat on the hob until hot throughout. Serve scattered with the coriander leaves and rice.
Tips from the ZestyPlate Kitchen
- Get some colour on the pork first, as the browning adds real depth.
- Stir the peanut butter in thoroughly so it melts smoothly into the sauce rather than sitting in lumps.
- Keep the simmer gentle, which keeps the pork tender while the sauce thickens.
- Lime juice at the end lifts the heavy peanut sauce, so don't leave it out.
Frequently Asked Questions
It freezes well for up to two months. Defrost it fully, then reheat on the hob until it is piping hot all the way through.
Chicken, beef or tofu all sit happily in this peanut sauce, so use whichever you have.
Steamed jasmine rice is the natural match, with extra lime and coriander, and a crisp salad on the side if you fancy it.
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