Pork and peanut curry

Preheat your oven to 180°C (350°F). Spread the unsalted peanuts on a baking sheet and roast them for about 8-10 minutes or until they turn golden brown. Keep an eye on them to prevent burning. Remove from the oven and let them cool.
Once the roasted peanuts have cooled, place them in a food processor and blend until you get a smooth peanut paste. Set aside.
In a large, deep skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onions become translucent.
Stir in the red curry paste and cook for 1-2 minutes until fragrant.
Add the cubed pork to the skillet and cook until it's browned on all sides.
Pour in the fish sauce, soy sauce, and brown sugar. Stir well to combine.
Pour in the coconut milk and stir until everything is well mixed. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let the curry simmer for about 20-25 minutes or until the pork is tender and fully cooked.
Add the sliced red and green bell peppers, as well as the sliced carrot. Simmer for an additional 5-7 minutes or until the vegetables are tender.
Stir in the peanut paste that you prepared earlier. Mix it well into the curry, allowing it to thicken and add a rich nutty flavor.
Once the curry is heated through and the sauce has thickened to your liking, remove it from the heat.
Serve the Pork and Peanut Curry over cooked rice or noodles. Garnish with fresh cilantro leaves and lime wedges.
Enjoy your delicious Pork and Peanut Curry with this recipe!

Ingredients

Instructions