Test Tes

Dean Edwards is back with a tasty aromatic pork and peanut thai curry that serves 4.

  • 1 pork tenderloin sliced thinly approx. 400g
  • 1 tbsp Groovy Food Virgin Coconut Oil
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 1 red chilli, diced
  • Thumb sized piece ginger, peeled and grated
  • 1 stick lemongrass bruised
  • 2 tbsp red Thai curry paste
  • 2 tbsp unsweetened peanut butter
  • 400ml chicken stock
  • 400g tin coconut milk
  • 1 tbsp soy sauce
  • 2 tbsp Groovy Food Agave Nectar Light and Mild
  • 150g fine green beans

Juice of 1-2 limes

Small bunch fresh coriander


  1. Pop a tablespoon of coconut oil into a pan then fry the onion, garlic, lemongrass and ginger until softened around 5 minutes then add the curry paste and peanut butter then continue to cook for a couple of minutes.

  2. Pour in the coconut milk, stock and soy sauce and bring up to a gentle simmer.

  3. Add the pork into the pan and cook for 10 minutes, add the beans and continue to cook for a further 5 minutes.

  4. Balance the flavours in the dish by adding a good squeeze of lime juice and agave to taste.

  5. Stir through some fresh coriander before serving with a side of rice (brown).


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