Spicy peanut curry sauce with pork fillet

Name: Spicy peanut curry sauce with pork fillet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 Shallots; 1 piece(s) (approx. 20 g) Ginger; 1 chili pepper; 2 TABLESPOONS roasted peanuts; 2 Pork fillets (approx. 350 g each); 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, brown sugar; 2 TABLESPOONS Tomato paste; 3 TABLESPOONS Peanut butter (glass); 2-3 TEASPOONS red curry paste; 7-10 Tbsp (Asian accent); 400 ml unsweetened coconut milk; 3-4 Tbsp Soy sauce; 250 g Sweet peas; 2-3 stem(s) Coriander

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Garlic cloves
2 Shallots
1 piece(s) (approx. 20 g) Ginger
1 chili pepper
2 TABLESPOONS roasted peanuts
2 Pork fillets (approx. 350 g each)
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper, brown sugar
2 TABLESPOONS Tomato paste
3 TABLESPOONS Peanut butter (glass)
2-3 TEASPOONS red curry paste
7-10 Tbsp (Asian accent)
400 ml unsweetened coconut milk
3-4 Tbsp Soy sauce
250 g Sweet peas
2-3 stem(s) Coriander

Directions

1
For the sauce, peel garlic and 1 shallot and dice finely. Peel the ginger and grate finely. Cut the chilli lengthwise, remove seeds, wash and chop. Chop the peanuts.
2
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Pat meat dry. Heat 2 tablespoons of oil in a large frying pan and fry thoroughly all around. Season with salt and pepper.
3
Place on a baking tray and bake in a hot oven for 10-12 minutes.
4
Heat the frying fat in the pan. Fry the garlic, diced shallots, ginger and chilli in it until it smells good. Sprinkle with 1 tsp. brown sugar and caramelise briefly. Stir in the tomato paste, peanut butter and curry paste, sweat briefly.
5
Pour in coconut milk, 100 ml water and soy sauce. Bring to the boil and simmer for 8-10 minutes. Keep sauce warm.
6
Clean, wash and cut the sugar snap peas into pieces. Peel and finely dice 1 shallot. Heat 1 tablespoon of oil. Sauté the shallot in it. Add sugar snap peas and 2-3 tablespoons of water and cook for 2-3 minutes.
7
Wash coriander, shake dry and pluck leaves. Remove the meat and let it rest for a short time. Cut the fillet open. Bring sauce to the boil. Arrange everything and sprinkle with coriander. Serve with rice.