1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, chopped
2 red chillies, chopped
1 tsp curry paste
3 lime leaves, chopped
1 lemongrass stalk, chopped
250ml/9fl oz coconut milk
1 tsp ground cinnamon
100g/3½oz crunchy peanut butter
2 tbsp fish sauce
2 tbsp palm sugar or demerara sugar
½ lime, juice only
2 x 200g/7oz pork loin fillets
1 tbsp ground cinnamon
knob of butter
4 mini naan breads
coriander leaves
peanuts, crushed
For the satay sauce, heat the oil in a pan and fry the onion, garlic and chilli for five minutes, until soft, but not browned.
Add the curry paste and lime leaves and lemongrass and cook for a further three minutes.
Add the coconut milk, cinnamon, peanut butter, fish sauce, palm sugar or demerara and half of the lime juice and bring to the boil, then simmer for ten minutes (thin with a little water or stock if too thick).
Slice the pork into medallions, then dredge in the cinnamon.
Melt the butter in a frying pan over a medium heat and, when foaming, add the pork and fry for five minutes, turning once, or until completely cooked through.
To serve, thread the pork medallions onto skewers. Place a naan bread onto each of four plates and place a pork skewer on top. Spoon over the sauce and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Coronation prawn vol-au-vents
See more Simon Rimmer recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
