Thai Pork and Peanut Curry

-
After a long spiel of Italian and Western dishes, I’ve been drawn to Asian lately - from stir fries to curries. Two of the ingredients I’d bought to play around with were bok choy and pork. After testing them recently in a Chinese-inspired stir fry, today I decided to go Thai and try them in a curry recipe that originally called for mini corn. The result was simple but intensely flavourful - and although I’ve been eating something different almost every day, this is definitely going down on my repeat-list. 

Thai Pork and Peanut Curry

Ingredients (serves 1):
120g pork, sliced along the grain
65g mushrooms, sliced
1 large leaf bok choy, roughly chopped
2 scalllops, diagonally sliced
1 tablespoon Thai red curry paste
2 teaspoons smooth peanut butter
100ml coconut milk
100ml water
1/2 tablespoon Thai fish sauce
1/2 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon soft brown sugar
stalks and leaves of 1/4 bush cilantro, stalks finely chopped and leaves picked
Juice of 1/2 lime

Serve with white rice or Thai rice noodles. 

Instructions:
1. Heat the vegetable oil in a large saucepan and add the scallops and cilantro stalks. Fry for 1 minute.

2. Add the pork and fry for another 5 minutes, until lightly browned.

3. Add the curry paste and peanut butter. Stir for 30 seconds, then add the coconut milk, fish sauce, soy sauce and sugar. Stir well, put a lid on the pan and simmer for 15 minutes

4. Toss in the mushrooms and bok choy and cook over high heat for another 3 minutes. 

5. Add the lime juice and taste, adjusting the seasoning as needed. Serve with white rice or rice noodles.

Thai Pork and Peanut Curry

Thai Pork and Peanut Curry



Comments

Post a Comment

Popular posts from this blog

Bok Choy Noodle Soup with Quail Eggs

-
Image
The day I made this soup is the day I learned to recognise the flavour of star anise in food. I’d known it in licorice, but had never realised what it did to hearty dishes. Star anise, I learned, is one of the five ingredients in Chinese five spice powder - (along with cloves, cinnamon, Sichuan peppercorns and fennel) - the Chinese have been using it for ages. And I never would have guessed it, but it does something quite amazing.  Ingredients (serves 2): 2 tablespoons olive oil 2 large shallots, minced 1 bunch scallions, chopped. Set the green aside for the topping.  4 cloves garlic, minced 2 tablespoon fresh ginger, minced 2 whole star anise 1300 ml chicken broth 2 tablespoon soy sauce 240g mushrooms, sliced 1/2 head of large bok choy, roughly chopped 120g rice noodles 4-6 quail eggs (or 2 regular eggs), medium-soft boiled garnish: red pepper flakes or sesame seeds Instructions: 1. Take the olive oil and heat in a medium sized soup pan, then add the shallots and cook for 3-4...
Click to read the rest of this post »

Sweet Potato, Pomegranate & Goat Cheese Salad

-
Image
With an insane amounts of work reading these last weeks, I’ve been looking for quick recipes that don’t require a lot of attention. Oven dishes are generally a good bet - you prep, put it in, take it out and are ready to eat.  Ingredients (serves 2 as a starter or 1 as a main): 2 sweet potatoes, cut into 1 inch pieces 1/3 cup pomegranate seeds 1/4 cup pumpkin or mixed seeds 50g goat cheese, crumbled olive oil pomegranate dressing: 1 tablespoon pomegranate juice 1 tablespoon olive oil 2 teaspoons honey 1 tablespoon red wine vinegar salt and black pepper to taste Instructions: Preheat the oven to 200 degrees Celsius. 1. Place the sweet potato pieces in an oven dish and drizzle with olive oil. Toss to make sure all the sweet potato is covered.  Place in the middle of the oven and bake for about 20 minutes, until softened. 2. Whisk together all the dressing ingredients in a small bowl. 3. To serve, place the sweet potato pieces on a plate or in a serving bowl and add the pomegrana...
Click to read the rest of this post »

Italian Wedding Soup

-
Image
I was in the mood for some good old fashioned vegetable soup with meatballs - the kind my grandma might have made. It’s one of those soups you’ll find throughout Europe from north to south, all with slightly different details but very close to this. This version is an Italian variant using half beef half pork meatballs, oregano and acini di pepe and popularly known as as ‘Wedding Soup’.  Ingredients (serves 3): meatballs 250g minced meat, 50% beef 50% pork 2 tablespoons fresh oregano, chopped 1 tablespoon fresh parsley, chopped salt and freshly ground black pepper  1/4 cup breadcrumbs 1/4 cup grated parmesan 1/2 egg soup 1 stalk celery, finely chopped 50g spinach, roughly chopped 1 cup baby carrots, cut into 1/2 cm thick slices 1 medium-sized onion, chopped 2 cloves garlic, minced 1.25L chicken broth 1/3 cup acini di pepe  2 tablespoons olive oil  Instructions: 1. Put the minced meat in a large bowl and add the oregano, parsley, breadcrumbs, parmesan, egg and salt an...
Click to read the rest of this post »