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I have a subscription to Good Food magazine and when last month’s magazine came through the door, this dish leapt out at me straight away. I love the flavours in Thai cooking, and tenderloin is one of my favourite cuts of pork, so it seemed foolish not to give it a try! Given that I had half a butternut squash left over from making risotto the previous day, I decided to chuck that in as well, and it worked very well indeed. Although I prefer to make a curry paste from scratch, this was so quick, easy and delicious that I had to share it with you. Kŏr hâi jà-rern aa-hăan! (I’m reliably informed that that’s Thai for Bon appetit)

Ingredients (this will serve 4):
1 tbsp vegetable oil
Bunch of sliced spring onions
Small bunch coriander, stalks chopped, leaves picked
400g pork tenderloin
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
Half butternut squash, chopped into small pieces
Baby corn/mange tout pack
juice 1 lime
steamed jasmine rice

Heat the oil in a casserole dish and add the spring onions and coriander stalks. Cook them for 1 minute, then add the pork slices and cook for 5 minutes, until starting to brown.
Stir in the curry paste and peanut butter, then after 30 seconds, add the sugar, soy sauce, butternut squash and coconut milk, along with half a can of water.
Mix well, bring to the boil then put a lid on the casserole dish and leave to simmer for 15 minutes, stirring occasionally.
After 15 minutes, remove the lid, add the corn and mange tout and increase the heat – let it bubble away for 3 minutes, until the corn and mange tout are cooked and the sauce is thicker.
Stir in the lime juice and season to taste.
Serve with the steamed jasmine rice and scatter with coriander leaves.