Thai-style peanut pork with Tenderstem
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Thai-style peanut pork with Tenderstem
Serve this Thai-style coconut curry with rice for a quick and easy midweek meal
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
529Kcal
Fat
36gr
Saturates
20gr
Carbs
13gr
Sugars
9gr
Fibre
6gr
Protein
36gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 x 400ml tin coconut milk
- 3 large shallots, thinly sliced
- 1 pointed red pepper, sliced
- 3-4 tbsp Thai red curry paste (we used Thai Taste)
- 90g smooth peanut butter
- ½ tbsp light brown sugar or palm sugar
- 200ml chicken stock
- 1-2 tbsp Thai fish sauce
- 8 lime leaves (dried or fresh)
- 1 x 200g pack Tenderstem broccoli, stalks halved
- 1 x 480g pack extra lean pork stir-fry
- zest and juice of 1 lime
To serve, optional
- 40g peanuts, roughly chopped
- sliced fresh chilli or dried chilli flakes to garnish
Step by step
- Scoop 2 tablespoons of the thick part of the coconut milk into a large pan. Add the shallots and red pepper and cook for 4-5 minutes over a medium heat until the shallots are translucent.
- Add another tablespoon of the thick coconut milk, then the curry paste, and fry for 1-2 minutes until fragrant. Mix in the peanut butter, sugar, stock, 1 tablespoon of fish sauce and the rest of the coconut milk, stirring until smooth. Add the lime leaves, and bring to the boil.
- Add the Tenderstem and bring back to a simmer, then cook for 2 minutes. Mix in the pork and cook gently for 4 minutes, or until cooked but still tender. Remove from the heat and stir in the lime zest and juice.
- Ladle into deep bowls and top with the peanuts and chilli, if using. Serve with rice and extra lime wedges.
