I love a good Thai curry but sometimes it’s nice to branch out and have something a little different to the old Green, Red or Panang.  Red curry paste forms the basis of this curry but with a little peanut butter added it took on a lovely rich, nutty flavour.  As with all Thai curries it needed the addition of sharp lime, salty fish sauce and a hint of sugar to give it the perfect balance of flavour and to cut through the richness.  Seriously good!

Just a tip……I made this with pork scotch fillet which needs to be cooked for quite a while.  To speed up the process you could use pork fillet and it would only need  about 30 minutes cooking time.

Prep time:  20 Minutes        Cooking time:  2.5 Hours          $  Low Budget

Serves 6

Peanut oil for frying

800gm of pork scotch fillet, cut into 2cm pieces

2 cloves of garlic, finely chopped

5cm piece of ginger, grated

1 brown onion, halved and sliced top to bottom

2 tbs of red curry paste

2 tbs of crunchy peanut butter

1/4 cup of water

1 x 400gm tin of light coconut milk

Juice of 1 lime

2 tbs of fish sauce

2 tsp of brown sugar

4 kaffir lime leaves

1 small sweet potato, peeled and cut into 2cm pieces

200gm of green beans, halved diagonally

1 cup of coriander leaves

2 tbs of chopped roasted peanuts and extra coriander sprigs for garnish

Steamed jasmine rice to serve

Heat a large heavy based pot or pan and add a little peanut oil.  Brown the meat in batches until sealed and golden on all sides and then place in a bowl and set aside.

In the same pan, add a little more oil if necessary and fry the onion garlic and ginger until the onion is soft.  Add the curry paste and peanut butter and allow the spices to cook for a minute, stirring continuously.  Pour in the water  to help break down the peanut butter and then pour in the coconut milk.  Bring the sauce to a low simmer, making sure all the lumps of peanut butter have dissolved and then return the meat, juices and all back to the pan along with the lime leaves, lime juice, fish sauce and sugar.  Stir well to combine, pop a lid on and simmer for 1 hour, stirring occasionally.

After 1 hour stir in the sweet potato and pop the lid back on for a further 30 minutes.  Check that the sweet potato is tender and then remove the lid, continuing to simmer and reduce the sauce for 15 minutes.  Pop in the beans and cook for 5-6 minutes or until bright green and tender and stir through the coriander leaves right before serving.

To serve, divide some jasmine rice into 6 bowls and then top with the delicious curry.  Sprinkle over the chopped coriander and roasted peanuts and lime wedges if you so desire!