Thai Pork and Peanut Curry

Last night's supper was a disaster.  So, I'm really glad that I posted a different recipe. Onwards and upwards, here's a quick, easy and really tasty supper that's quite mild compared to other curries I make but I just love the flavour.  I think it's a good recipe for introducing children to Thai flavours.  

Ingredients

1 tbsp vegetable oil

A bunch of spring onions, sliced

1 small bunch coriander, stalks finely chopped

400g pork tenderloin, sliced

4 tbsp Thai red curry paste

4 tbsp peanut butter

1 tbsp soft brown sugar

1 tbsp soy sauce

400ml tin of light coconut milk

1 red pepper, sliced

juice 1 lime

1 tin of pineapple pieces, drained, optional

Rice, to serve.

Method

Heat the oil in a large saucepan. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.

Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ a can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

Remove the lid, add the red pepper and increase the heat. Bubble for 3 mins until the pepper is cooked and the sauce has thickened a little. Finally add the pineapple pieces if using and allow them to warm through. Stir in the lime juice and check the seasoning. Serve scattered with the coriander leaves and rice.