- 500g pork fillet tenderloin, cut into chunks
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 inch fresh ginger, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 2 teaspoons yellow curry powder
- 1/2 - 1 teaspoon chilli powder
- 1 courgette, sliced in half length wise and cut into half moons
- 2 ears sweet corn, kernels cut off *See note 1
- 1 tablespoon smooth peanut butter *See note 2
- 2 teaspoons soy sauce
- 1 tin coconut milk (reduced or full fat)
- 1 teaspoon chilli flakes (optional)
- 3 tablespoons dry roasted peanuts, chopped
- 1/2 bunch each basil and coriander, chopped
- 1 lime sliced into wedges
- Curries are the easiest to make when you have all the ingredients ready to go. So, start by slicing courgette and cut the corn off the cob and set aside. Mix the spices in a bowl and chop the onion.
- Cut the pork loin into bite-size cubes and set aside while you heat some olive oil in a cast iron or non-stick pan. Brown the pork fillet over medium heat.
- Once the pork is golden brown on all sides, add in the onions, ginger and garlic. Let everything gently cook until the onions are soft and translucent and the garlic and ginger are fragrant (about 5-6 minutes).
- Mix in the turmeric, curry powder and chilli powder. Add in the courgette and corn. Make sure everything is mixed well.
- Pour in the coconut milk, peanut butter and soy sauce. Whisk well until it's all incorporated. If you need some more heat add in the chilli flakes.
- Serve this pork curry with rice and top it with chopped peanuts and fresh chopped basil and coriander.
- 1- If you don’t have fresh corn then 200g of frozen sweet corn works perfectly here.
- 2- You can use natural peanut butter in this recipe or the traditional kind, just make sure it’s smooth.
- 3- For leftovers store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
- Category: Easy Dinners
- Method: Stovetop
- Cuisine: Indian Inspired
Keywords: Pork curry, Aldi recipes, pork recipes