John Myers
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Pork Fillet with Spicy Peanut Curry Sauce with Rice and Snow Peas
The perfect pork fillet with spicy peanut curry sauce with rice and snow peas recipe with a picture and simple step-by-step instructions.
- 3 piece Garlic cloves
- 6 piece Shallots
- 50 g Ginger
- 1 piece Red chilli
- 3 tablespoon Peanuts
- 1 kilogram Pork tenderloin
- 4 tablespoon Oil
- Salt
- Pepper
- 2 tablespoon Sugar brown
- 1 tablespoon Red curry paste
- 800 Milliliters Coconut milk
- 5 tablespoon Soy sauce
- 5 tablespoon Fish sauce
- 500 g Sugar snap
- 500 g Rice
- Chop garlic, shallots, ginger, chilli and peanuts into small pieces. Wash and dab the sugar snap peas. Boil rice.
sauce
- Sauté the garlic, ginger and shallots. Add the brown sugar and let it caramelize slightly. Then add coconut milk, fish sauce and soy sauce and simmer over medium heat. Add the curry paste to the sauce, depending on the sensitivity of the heat, stir with the whisk and wait until the curry paste has dissolved. Finally add the chilli pepper.
flesh
- Preheat the oven to 125 ° C (circulating air / top and bottom heat). Pour the frying oil into the pan and fry the pork tenderloin in one piece on all sides. Then salt and pepper. Then cook the meat on a tray in the oven for 10-15 minutes, depending on the thickness of the meat. Briefly fry the snow peas in the pan and season with salt, pepper and a little brown sugar. Serve the meat with the sauce, rice and snow peas and sprinkle with the chopped peanuts.
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