Thai pork & peanut curry********

 The above was a variation on the below.  Used what was available and affordable.  Baby corn here was $40.00 a kilo, so I used sweet potato (found in another recipe) instead; could not find lime, so used lemon.  The mix was double to make it more economical over a week, without wastage.

Turned out yummy...

Ingredients

    1 tbsp peanut oil
    bunch spring onions, sliced
    small bunch coriander, stalks finely chopped, leaves picked
    400g pork tenderloin, sliced
    4 tbsp Thai red curry paste
    4 tbsp peanut butter
    1 tbsp soft brown sugar
    1 tbsp soy sauce
    Soy sauce
    400ml can light coconut milk
    175g pack baby corn
    juice 1 lime
    Lime

    steamed jasmine rice, to serve

Method

    Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.

    Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

    Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Source:  Goodfood

Chickpea, Pumpkin & Prawn Thai Red Curry

Yield  Serves 4;  Active Time 10 minutes;  Total Time 45 minutes

 
Ingredients

        1 small butternut squash (about 1kg/2 pounds)
        2 tablespoons peanut oil
        1/3 cup Thai red curry paste
        One 420g/15-ounce can chickpeas (garbanzo beans), drained and rinsed
        Kosher salt
        One 13-ounce can unsweetened coconut milk
        1/3 cup fresh cilantro, plus more for garnish
        500g/1 pound large shrimp, peeled and deveined (optional)

Preparation

        1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
        2. Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
        3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
        4. Divide the curry among four soup bowls, top with cilantro, and serve.
        5. Add prawn to the curry during the last few minutes of cooking.