September 28, 2016

For the love of Thai food, this recipe is a complete must have!
The ginger gives a little zing and you can adjust the heat as you like it.
The flavor of basmati rice brings out the different layers of sweet and savory in the most delicate and delicious way.



1Heat the oil in a large saucepan over medium heat. Add garlic and ginger, sauté for 2 mins, stirring constantly, until garlic has softened.Add the red peppers and pork and cook until the pork has browned, about 5 mins.

2Stir in the red curry paste and peanut butter. Add brown sugar, soy sauce, coconut milk, 1 cup of water, and finely chopped peanuts. Mix well, bring heat to low-medium, then cover and simmer for about 12-15 mins, stirring occasionally.

3Uncover and add the baby corn pieces. Increase the heat to med-high and bring to a rolling boil. Stirring occasionally, cook until the sauce has thickened and the corn is cooked.

4Stir in the lime juice. Add salt and pepper to taste. Garnish with chives and cilantro as desired. Serve with basmati rice.

This recipe is mild in spice. If you would prefer to add heat to your curry, you can double the red curry paste.


This is a versatile dish that allows for the perfect opportunity to go vegetarian. You can therefore skip the pork chops and add other veggies instead. If you add more veggies, just remember to add more coconut milk and water.


2 tbsp Olive Oil OR Sesame Oil

1 Large Garlic Clove, minced

1 tbsp Ginger, Minced

1/3 cup Red Pepper, chopped slices

4 Boneless Pork Chops, sliced into thin small pieces

4 tbsp Thai Red Curry Paste

3 tbsp Creamy Peanut Butter

1 tbsp Brown Sugar

1 tbsp Soy Sauce

1 Can Light Coconut milk

1/2 cup finely chopped peanuts

1 small can Baby Corn Pieces/ fresh, if desired

1 cup Water

1 Lime (Juiced)

to Taste Salt & Pepper

1 tbsp chopped chives

1 tbsp chopped cilantro

1 cup Cooked Basmati Rice