Thai-style peanut pork with Tenderstem recipe | Sainsbury`s Magazine
Our Thai-style peanut pork with Tenderstem recipe makes a quick dairy-free dinner. Serve with rice to soak up all the punchy flavours.
Ingredients
- 1 x 400ml tin coconut milk
- 3 large shallots, thinly sliced
- 1 pointed red pepper, sliced
- 3-4 tbsp Thai red curry paste (we used Thai Taste)
- 90g smooth peanut butter
- ½ tbsp light brown sugar or palm sugar
- 200ml chicken stock
- 1-2 tbsp Thai fish sauce
- 8 lime leaves (dried or fresh)
- 1 x 200g pack Tenderstem broccoli, stalks halved
- 1 x 480g pack extra lean pork stir-fry
- zest and juice of 1 lime
- 40g peanuts, roughly chopped
- sliced fresh chilli or dried chilli flakes to garnish
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