Aromatic pork and peanut Thai curry

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.

Yields4 Servings
 1 tbsp virgin coconut oil 1 onion (diced) 4 garlic cloves (crushed) 1 stick lemongrass (bruised) 1 red chilli (diced) thumb-sized piece ginger (peeled and grated) 2 tbsp red Thai curry paste 2 tbsp unsweetened peanut butter 400g tin coconut milk 400ml chicken stock 1 tbsp soy sauce 1 pork tenderloin (sliced thinly, approx 400g) 150g fine green beans juice of 1-2 limes 2 tbsp light and mild agave nectar handful of fresh coriander (chopped) some rice (to serve)
1

Pop a tablespoon of coconut oil into a pan then fry the onion, garlic, lemongrass, chilli and ginger until softened (around 5 minutes).

2

Add the curry paste and peanut butter and continue to cook for a couple of minutes.

3

Pour in the coconut milk, stock and soy sauce and bring up to a gentle simmer.

4

Add the pork to the pan and cook for 10 minutes, add the beans and continue to cook for a further 5 minutes.

5

Balance the flavours in the dish by adding a good squeeze of lime juice and agave to taste.

6

Stir through some fresh coriander before serving with a side of rice.

CategoryCuisine

Ingredients

 1 tbsp virgin coconut oil 1 onion (diced) 4 garlic cloves (crushed) 1 stick lemongrass (bruised) 1 red chilli (diced) thumb-sized piece ginger (peeled and grated) 2 tbsp red Thai curry paste 2 tbsp unsweetened peanut butter 400g tin coconut milk 400ml chicken stock 1 tbsp soy sauce 1 pork tenderloin (sliced thinly, approx 400g) 150g fine green beans juice of 1-2 limes 2 tbsp light and mild agave nectar handful of fresh coriander (chopped) some rice (to serve)

Directions

1

Pop a tablespoon of coconut oil into a pan then fry the onion, garlic, lemongrass, chilli and ginger until softened (around 5 minutes).

2

Add the curry paste and peanut butter and continue to cook for a couple of minutes.

3

Pour in the coconut milk, stock and soy sauce and bring up to a gentle simmer.

4

Add the pork to the pan and cook for 10 minutes, add the beans and continue to cook for a further 5 minutes.

5

Balance the flavours in the dish by adding a good squeeze of lime juice and agave to taste.

6

Stir through some fresh coriander before serving with a side of rice.

Aromatic pork and peanut Thai curry