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.
Cooking the pork
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.
Making the coconut curry sauce
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. Gently simmer the sauce for 10-12 minutes until the pork is cooked through and the courgettes are tender but retain some texture.
Serving
Serve this pork curry with rice and top it with chopped peanuts and fresh chopped basil and coriander and serve with a side of naan bread.
Notes
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.