To celebrate #nationalcurryweek I have made this amazing Thai inspired curry. Full of aromatic flavour, but with a gorgeous creamy finish, this has to be one of my favourite curries to date. I picked up my pork shoulder steaks for £3 which I thought was fantastic. This would also be amazing made with pigs cheeks. Who is going to give this a go? Remember to hit save...
The recipe
Thai Pork, Peanut & Squash Curry
- Serves 4
Ingredients
Paste
Method
Start by colouring the pork steaks whole on each side, then set aside onto a plate.
Blitz the paste ingredients adding a little water to loosen if needed. Add the paste to the pan and gently bubble for a few minutes. Return the pork to the pan along with the squash and mushrooms. Now pour in the coconut milk and 1/2 can of water. Stir to combine and bring to a slow simmer. You can either simmer on a low heat for 2-3 hours (until tender) or place in an oven of 150 degrees for 4-5 hours. This recipe is perfect for a slow cooker. Remove from the oven and pull apart the steaks. Add the beans and cook for another 10 minutes.
https://www.simplyfoodbymandy.co.uk/post/thai-pork-peanut-squash-curry
More from Mandy’s kitchen
All recipes
Start by colouring the pork steaks whole on each side, then set aside onto a plate.
Blitz the paste ingredients adding a little water to loosen if needed. Add the paste to the pan and gently bubble for a few minutes. Return the pork to the pan along with the squash and mushrooms. Now pour in the coconut milk and 1/2 can of water. Stir to combine and bring to a slow simmer. You can either simmer on a low heat for 2-3 hours (until tender) or place in an oven of 150 degrees for 4-5 hours. This recipe is perfect for a slow cooker. Remove from the oven and pull apart the steaks. Add the beans and cook for another 10 minutes.