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Pork and peanut curry

By admin
05 May 2014

Want to try something different ? This pork and peanut curry by Khaya Silingile is great

Serves 8 – 10

1 tablespoon                oil

1                                  red onion, cut into wedges

3                                  cloves garlic, sliced

1 kg                             pork shoulder, trimmed and cut into strips

¼ cup                          curry paste

2                                  small red chillies, seeds removed, finely chopped

1                                  red pepper, thinly sliced

1                                  yellow pepper thinly sliced

1 cup                           salted peanuts, ground

¼ cup                          brown sugar

2 X 400 g cans            coconut milk

1/3 cup                        fish sauce

3                                  spring onions, thinly sliced

4 cups                         cooked Spekko Basmati Aromatic Indian Rice to serve

  1. Heat the oil in a large pot; add onions and garlic and sauté until soft.
  2. Add pork strips and cook until browned. Add curry paste.
  3. Add chillies and peppers. Sauté for 5 minutes.
  4. Add peanuts and brown sugar and stir to combine.
  5. Add coconut milk and fish sauce and bring to the boil. Reduce heat to low, and simmer for about 10 to 15 minutes or until the pork is tender.
  6. Garnish with sliced spring onions.
  7. Serve with warm cooked rice.

From the Spekko kitchen

  • Fish sauce is almost the most common ingredient in Thai cooking. To substitute use 1/3 cup of soya sauce or Worcestershire sauce mixed with 1 mashed anchovy.
  • This dish goes well with Spekko Parboiled Long Grain Rice as well.
  • Use any cut of deboned pork for this dish.