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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
