Pretty Edible Stylist shares with us her delicious Vietnamese Pork Curry…
Sunday night curry cravings are going live! My one weekly tradition is exactly this & tonight’s top choice is a favourite from my cookbook The Goodness of Nuts & Seeds, Vietnamese Curry with Pork & Tahini. All the spicy, sweet, salty & sour vibrant flavours of Vietnam, packed full of veg & goodness, topped with fresh herbs (Thai basil & coriander), crunchy salted peanuts & sesame seeds. Served here with udon noodles but equally long-grain rice (more commonly used in Vietnam) – or indeed any rice or noodle you have at home – will work just as well. Here’s the recipe for all you lovely fellow curry-lovers who have requested it 🙂 x
Vietnamese Pork & Tahini Curry with Udon noodles, Pak Choi, Salted Peanuts & Thai Basil
I added creamy tahini for an even bigger punch of deep flavour, plus this adds a quick calcium boost too! Topped with crunchy peanuts and sesame seeds for the ultimate balance of textures, creating the perfect finish to every mouthful.
300g pork tenderloin fillet, sliced into 6 medallions
2 tablespoons honey
1 tablespoon kecap manis (or dark soy sauce)
1 tablespoon tahini
1 tablespoon sesame seed oil
1 spring onion, sliced
1 garlic clove, finely chopped
1 thumb-sized piece of fresh ginger, grated
1 large red chilli, deseeded & finely chopped
1 stem of lemongrass, outer leaf removed, finely chopped
75g sugar snap peas
2 pak choi, leaves separated
1 red pepper, sliced
1 tablespoon fish sauce
Squeeze of lime
200ml coconut milk
100g udon noodles
25g salted peanuts
2 teaspoons sesame seeds
Thai basil or coriander
1. Put the pork slices in a bowl with the honey, Kecap Manis (or dark soy sauce) and tahini. Turn the pork to coat it, cover and leave to marinate for 30 minutes–2 hours.
2. Heat the oil in a large, deep non-stick pan. Remove the pork from the marinade, reserving the marinade, and cook for 2 minutes on each side, or until charred all over. Transfer to a plate.
3. Reduce the heat and add the spring onion, garlic, ginger, chilli and lemongrass (with a little more oil if needed). Gently cook for 5–6 minutes until softened.
4. Return the pork to the pan, along with the reserved marinade and the sugar snap peas, pak choi and red pepper, and fry for another minute. Season with the fish sauce, a good squeeze of lime and some freshly ground black pepper. Add the coconut milk and bring to the boil, then reduce the temperature and simmer gently for 10 minutes.
5. Meanwhile, cook the noodles according to the packet instructions and roughly chop the peanuts.
6. Toss the curry with the noodles and serve with chopped peanuts, a sprinkling of sesame seeds, a handful of fresh Thai basil or coriander leaves, and extra chilli and lime wedges, if you wish.