Thai Pork and Peanut Curry

After a long spiel of Italian and Western dishes, I’ve been drawn to Asian lately - from stir fries to curries. Two of the ingredients I’d bought to play around with were bok choy and pork. After testing them recently in a Chinese-inspired stir fry, today I decided to go Thai and try them in a curry recipe that originally called for mini corn. The result was simple but intensely flavourful - and although I’ve been eating something different almost every day, this is definitely going down on my repeat-list. 

Ingredients (serves 1):

120g pork, sliced along the grain

65g mushrooms, sliced

1 large leaf bok choy, roughly chopped

2 scalllops, diagonally sliced

1 tablespoon Thai red curry paste

2 teaspoons smooth peanut butter

100ml coconut milk

100ml water

1/2 tablespoon Thai fish sauce

1/2 tablespoon soy sauce

1 tablespoon vegetable oil

1 teaspoon soft brown sugar

stalks and leaves of 1/4 bush cilantro, stalks finely chopped and leaves picked

Juice of 1/2 lime

Serve with white rice or Thai rice noodles. 

Instructions:

1. Heat the vegetable oil in a large saucepan and add the scallops and cilantro stalks. Fry for 1 minute.

2. Add the pork and fry for another 5 minutes, until lightly browned.

3. Add the curry paste and peanut butter. Stir for 30 seconds, then add the coconut milk, fish sauce, soy sauce and sugar. Stir well, put a lid on the pan and simmer for 15 minutes

4. Toss in the mushrooms and bok choy and cook over high heat for another 3 minutes. 

5. Add the lime juice and taste, adjusting the seasoning as needed. Serve with white rice or rice noodles.