The Quick Recipe To The Thai Pork And Peanut Curry

The quick recipe to the Thai pork and peanut curry-1This one is quick, luscious, healthy and appetizing. I am sure that you are not going to forget the taste ever. This one uses pork tenderloins as its main ingredients but uses other ingredients such as coconut milk, butter and spices to add to the taste. you can have it with bread but for best taste, have it served with the long grain rice or simply jasmine rice. Just go through the recipe and try to form at home.

Here Is The Quick Recipe To The Thai Pork And Peanut Curry:

Preparation time – 10 minute
Cooking time- 30 minutes
Total time taken to prepare the recipe – 40 minutes
Servings – 4
Level – easy

Ingredients

Vegetable oil – 1 teaspoon
Pork tenderloin – 400 gram
Coriander – small bunch with leaves picked and stalks finely chopped
Sliced spring onion – a small bunch
peanut butter – 4 teaspoon
Thai red curry paste – 4 teaspoon
Soft brown sugar – 1 teaspoon
Soy sauce – 1 teaspoon
For juice – one lime
Light coconut milk – 400 ml can
Baby corn – 175 gram pack
Jasmine rice – for serving it with

Directions:

Step 1

As this is the starting of the recipe, make sure that you have all the ingredients intact and placed you. In the first step, take a heavy bottom wok and place on high setting. Slowly add vegetable oil into the wok carefully. If you don’t have wok, you can also take a flameproof casserole or a large saucepan. When the oil is heated, add coriander stalks and onion to the oil. Stir the two ingredients for some time. The minimum time you have to stir the two ingredients for is one minute.

Step 2

Take a sharp knife and cut the pork tenderloins into small chunks of your choice. Gather all the chunks and add to the saucepan when the onion has turned golden brown in color. Stir the pork to coat it properly with oil. Proceed ahead, when it turns brown in color. This might take some 5 minutes or more.

Step 3

Now add the curry paste and peanut butter to the pan. Stir for some 30 seconds and then add soy sauce, coconut milk, and sugar. Cook stirringly for some time or till the coconut oil is thickened due to other ingredients.

In case, it is too thick and sticks at the bottom of the pan, add some water. You can add about ½ can of water. Stir to mix the water properly in all the ingredients and then put a lid on to cover it. The lid has to be placed to allow the mixture cook under steam. Don’t forget to keep the setting low. It might take about some 15 minutes to cook. From time to time, remove the lid and stir once properly.

Step 4

When it is time or you find it cooked properly, remove the lid. Put baby corns to it and adjust the setting to high once again. Stir to mix baby corn in all other ingredients and then allow it to bubble for some time. Keep on cooking, till the baby corns are cooked thoroughly and even the sauce has become little thick. If you want, you can check the taste. You may add some seasoning together with lime juice.

Step 5

The recipe is cooked now. You can remove from the heat. This recipe is cooked so properly that you can store it into the refrigerator for the next 2 months. If you plan to do so then whenever you remove, heat first to till you find the curry hot thoroughly. This completes your cooking part and your recipe as well. You can garnish it with coriander leaves or other ingredients or simply serve it with cooked jasmine rice.



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