Spicy peanut curry sauce with pork fillet

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 2 Garlic cloves
  • 2 Shallots
  • 1 piece(s) (approx. 20 g) Ginger
  • 1 chili pepper
  • 2 TABLESPOONS roasted peanuts
  • 2 Pork fillets (approx. 350 g each)
  • 3 TABLESPOONS Oil
  • 7-10 Tbsp salt, pepper, brown sugar
  • 2 TABLESPOONS Tomato paste
  • 3 TABLESPOONS Peanut butter (glass)
  • 2-3 TEASPOONS red curry paste
  • 7-10 Tbsp (Asian accent)
  • 400 ml unsweetened coconut milk
  • 3-4 Tbsp Soy sauce
  • 250 g Sweet peas
  • 2-3 stem(s) Coriander

Directions

  1. 1

    For the sauce, peel garlic and 1 shallot and dice finely. Peel the ginger and grate finely. Cut the chilli lengthwise, remove seeds, wash and chop. Chop the peanuts.

  2. 2

    Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Pat meat dry. Heat 2 tablespoons of oil in a large frying pan and fry thoroughly all around. Season with salt and pepper.

  3. 3

    Place on a baking tray and bake in a hot oven for 10-12 minutes.

  4. 4

    Heat the frying fat in the pan. Fry the garlic, diced shallots, ginger and chilli in it until it smells good. Sprinkle with 1 tsp. brown sugar and caramelise briefly. Stir in the tomato paste, peanut butter and curry paste, sweat briefly.

  5. 5

    Pour in coconut milk, 100 ml water and soy sauce. Bring to the boil and simmer for 8-10 minutes. Keep sauce warm.

  6. 6

    Clean, wash and cut the sugar snap peas into pieces. Peel and finely dice 1 shallot. Heat 1 tablespoon of oil. Sauté the shallot in it. Add sugar snap peas and 2-3 tablespoons of water and cook for 2-3 minutes.

  7. 7

    Wash coriander, shake dry and pluck leaves. Remove the meat and let it rest for a short time. Cut the fillet open. Bring sauce to the boil. Arrange everything and sprinkle with coriander. Serve with rice.

Nutrition Facts

KCAL
610 kcal
CARBS
19 g
FATS
36 g
PROTEINS
47 g