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)
Jono & Jules do food & wine 