If it’s healthy and adventurous dishes you’re after, this aromatic pork and peanut Thai curry, created by Bristol’s own celebrity chef Dean Edwards for Groovy Food, is a real winner.
Pop a tablespoon of coconut oil into a pan then fry the onion, garlic, lemongrass, chilli and ginger until softened (around 5 minutes).
Add the curry paste and peanut butter and continue to cook for a couple of minutes.
Pour in the coconut milk, stock and soy sauce and bring up to a gentle simmer.
Add the pork to the pan and cook for 10 minutes, add the beans and continue to cook for a further 5 minutes.
Balance the flavours in the dish by adding a good squeeze of lime juice and agave to taste.
Stir through some fresh coriander before serving with a side of rice.
Ingredients
Directions
Pop a tablespoon of coconut oil into a pan then fry the onion, garlic, lemongrass, chilli and ginger until softened (around 5 minutes).
Add the curry paste and peanut butter and continue to cook for a couple of minutes.
Pour in the coconut milk, stock and soy sauce and bring up to a gentle simmer.
Add the pork to the pan and cook for 10 minutes, add the beans and continue to cook for a further 5 minutes.
Balance the flavours in the dish by adding a good squeeze of lime juice and agave to taste.
Stir through some fresh coriander before serving with a side of rice.