Red peanut sauce with pork filet

Name: Red peanut sauce with pork filet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Garlic cloves; 1 piece(s) (approx. 1 cm) Ginger Root; 250 g Sweet peas; 2 Pork fillets (approx. 400 g each); 4 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Peanut Butter; 2 TEASPOONS demerara sugar; 1 can(s) (400 ml) Coconut milk; 100 ml Chicken broth; 3-4 Tbsp Soy sauce; 1 TABLESPOON White wine vinegar; 2 TEASPOONS red curry paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati Rice; 7-10 Tbsp Coriander

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Garlic cloves
1 piece(s) (approx. 1 cm) Ginger Root
250 g Sweet peas
2 Pork fillets (approx. 400 g each)
4 TABLESPOONS Oil
1 TABLESPOON Tomato paste
2 TABLESPOONS Peanut Butter
2 TEASPOONS demerara sugar
1 can(s) (400 ml) Coconut milk
100 ml Chicken broth
3-4 Tbsp Soy sauce
1 TABLESPOON White wine vinegar
2 TEASPOONS red curry paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati Rice
7-10 Tbsp Coriander

Directions

1
Peel and finely chop the garlic. Peel ginger and grate finely. Clean, wash and cut the sugar snap peas in half crosswise. Wash the meat and dab dry.
2
Heat 1 tablespoon of oil in a saucepan, briefly sauté the garlic and ginger in it. Add tomato paste and peanut butter, sauté briefly. Sprinkle with brown sugar and deglaze with coconut milk, stock, soy sauce and vinegar. Stir in curry paste. Bring to the boil and simmer for 8-10 minutes, keep warm
3
In the meantime heat 3 tablespoons of oil in a pan, fry the meat well all around, season with salt and pepper. Then place on a baking tray and cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 10-12 minutes.
4
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Cook sugar snap peas in boiling salted water for 2-3 minutes, pour into a sieve
5
Take meat out of the oven, let it rest for 2-3 minutes and cut it open. Arrange meat with sauce, rice and mangetouts, garnish with coriander