RECIPE: Aromatic pork and peanut Thai curry

This delicious recipe from TV chef Dean Edwards makes a great alternative to a Sunday roast

curry

by Fiona Day |
Published on
  1. Pop a tablespoon of coconut oil into a pan then fry the onion, garlic, lemongrass and ginger until softened around 5 minutes. Add the curry paste and peanut butter then continue to cook for a couple of minutes.

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


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

  1. Balance the flavours in the dish by adding a good squeeze of lime juice and The Groovy Food Company Agave Nectar Light and Mild to taste.


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

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