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Posts Tagged ‘Peanut butter’

Thai Pork & Peanut Curry

Posted in Food, Pork, tagged , , , , , , , , , , , , on 26 February 2025| Leave a Comment »

Peanut butter makes the best sauces, and here it makes a very simple dish taste delicious.

Wine Suggestion: Think of peanuts as legumes (which they technically are) and matching with wine gets a bit easier. With the gentle heat of the curry a touch of fruitiness doesn’t go astray either. Something like the Pinot Gris from Forrest Estate in Marlborough which combines a wonderful array of citrus and apple freshness, textured minerality plus a rich and exotic peach, pear and honeysuckle roundness.

Thai Pork & Peanut Curry – serves 4

  • 1 tbsp vegetable oil
  • a bunch of scallions, sliced
  • a small bunch of coriander, stalks finely chopped and leaves picked
  • 1 large pork fillet (tenderloin), sliced
  • 4 tbsp Thai red curry paste
  • 4 tbsp smooth peanut butter
  • 1 tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 400ml tin coconut milk
  • 200g pack of baby corn
  • juice of 1 lime
  • steamed jasmine rice, to serve

Heat the vegetable oil in a large saucepan, then add the scallions and coriander stalks and cook for 1 minute. Add the pork slices and cook for 5 minutes until sealed and starting to brown.

Stir in the curry paste and peanut butter and mix well, then add the sugar, soy and coconut milk, plus ½ can of water. Mix well, then cover and leave to simmer for 15 minutes, stirring occasionally.

Remove the lid, add the baby corn and increase the heat. Bubble for a few minutes or until the corn is cooked and the sauce has thickened slightlly. Stir in the lime juice and check the seasoning. Serve with the coriander leaves and steamed jasmine rice.

(Original recipe from BBC Good Food)

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Peanut Butter and Broccoli Pad Thai

Posted in Asian, Food, Vegetarian, tagged , , , , , , , , , , on 28 January 2021| 2 Comments »

It’s about this time of year when purple sprouting broccoli arrives and saves us from the monotony of root veg. We’ve yet to be rescued and therefore had to use some imported tenderstem instead, which was fine, but definitely inferior to the local purple variety.

Wine Suggestion: We think this goes really well with Viognier. A richer, more aromatic white with a bit of phenolic grip as opposed to acidity and compliments the richness and body of the food. This wouldn’t work if the acidity was too high. A good, well-priced suggestion is the Cline Cellars North Coast Viognier, from a selection of well sited organic vineyards on the Sonoma coast in California. Well judged and avoids some of the OTT characters other Californian wines can exhibit.

Peanut Butter and Broccoli Pad Thai – serves 4

FOR THE SAUCE:

  • 6 tbsp crunchy peanut butter
  • 2 tbsp tamarind paste
  • 3 tbsp runny honey
  • 4 tbsp soy sauce
  • 3 tbsp fresh lime juice

FOR THE TOFU & BROCCOLI:

  • 450g purple sprouting broccoli or other long-stemmed broccoli, put the florets to one side and cut the stalks into 1cm pieces
  • 3 cloves of garlic, crushed
  • 1.5cm ginger, peeled and grated
  • 2 bird’s eye chillies, finely chopped
  • 225g firm tofu, drained and cubed
  • 250g flat folded rice noodles
  • rapeseed oil
  • 6 scallions, finely chopped
  • a handful of sesame seeds
  • a handful of Thai basil leaves, shredded (use regular basil if you have to)
  • a handful of fresh mint leaves, shredded
  • 1 lime, cut into 4 wedges

Make the sauce by mixing the peanut butter, tamarind paste and honey in a bowl, then slowly mix in the soy sauce, lime juice and 4 tbsp of water.

Cook the noodles according the instructions on the pack, then rinse under cold water, drain, and drizzle with a tbsp of rapeseed oil. Toss gently with your hands.

Heat 2tbsp of rapeseed oil, over a medium-high heat, in a large non-stick pan or wok with a lid. Fry the tofu for 5 minutes, turning every minute, until pale golden. Add the ginger, garlic and chilli and cook for 2 minutes, then add the broccoli stalks and 4 tbsp of water. Cover the pan and steam for 2 minutes or until the stalks are tender. Add the broccoli florets, the sauce and scallions (reserving a few to garnish), stir to combine, then cover again and leave for 2 minutes.

Turn the heat down to the lowest setting, then add the noodles a handful at a time, mixing them in gently to coat with the sauce, then turn off the heat.

Divide the noodles between 4 bowls, sprinkle with sesame seeds and scallions, then drizzle over some sesame oil and scatter over the herbs. Add a generous squeeze of lime and serve.

(Original recipe from East by Meera Sodha, Fig Tree: Penguin Books, 2019.)

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