dairy free

Serves: 4
Skill:EasyPrep: 10 Min Cooking: 30 Min
Nutrition per portion
Calories 360 kCal 18%
Fat 23g 33%
Saturates 12g 60%

1tbsp vegetable oil
1 onion, diced
1 red pepper, deseeded and sliced
400g (14oz) pork tenderloin, cubed
3tbsp Thai red curry paste
3tbsp crunchy peanut butter
1tbsp soy sauce
1tbsp light muscovado sugar
400ml can light coconut milk
150g (5oz) green beans, trimmed
Zest and juice 1 lime
Steamed rice, to serve

Heat the oil in a deep frying pan and fry the onion and red pepper gently until soft. Remove from the pan with a slotted spoon and set aside. Add the pork to the pan and fry until browned on all sides.

Add the curry paste and cook for 1 minute, then add the peanut butter, soy sauce and sugar. Stir well then add the coconut milk and stir until smooth. Return the onion and red pepper to the pan, and cook, covered, for 15 minutes, until the pork is tender. Add the beans and simmer for another 2 or 3 minutes.

Squeeze the juice of half the lime into the curry and serve with steamed rice. Add the remaning lime juice and the zest to the rice for added fragrance and flavour.

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