This coconut peanut sauce is sweet, salty and nutty. It goes beautifully with pork tenderloin. This method for cooking broccoli ensures it has a lovely smoky flavour and is perfectly al dente. Coriander rice cuts the richness. Get ready to go (pea)nuts!
Prep Time
35 min
Cuisine
Asian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the grill to a high heat, then boil a kettle
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite
Once cooked, drain the rice, return to the pot and cover until serving
2
Meanwhile, cut the broccoli into quarters, lengthways
Cut each quarter again so that you end up with broccoli wedges, then add them to a baking tray (use tin foil to avoid mess)
Drizzle with vegetable oil and season with a generous pinch of salt and pepper
Put the tray directly under the grill for 12-15 min or until softened and nicely charred
3
Meanwhile, peel and finely chop (or grate) the garlic
Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)
Remove the coconut cream from the sachet[s] and chop it roughly, then dissolve the coconut cream in 250ml [500ml]boiled water – this is your coconut stock
Cut the lime[s] in half
4
Combine the curry powder and a generous pinch of salt and pepper in a mixing bowl
Add the pork tenderloins and coat them all over in the spice
5
Heat a wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the pork and cook for 2 min, turning occasionally so that each side has been seared, then add a generous splash of water (to cover the base of the pan)
Cook, covered, for another 8-10 min, turning once half way, then transfer to a clean board and keep the pan
6
Return the pan to a medium heat with a drizzle of olive oil
Once hot, add the garlic, ginger & chilli flakes (can't handle the heat? Go easy!) & cook for 30 sec, then add the coconut stock, peanut butter, soy sauce, 1 tsp [2 tsp] sugar & the juice of 1/2 [1] lime & whisk until smooth
Cook for 3-4 min until thickened, then remove from the heat – this is your peanut sauce
7
Chop the coriander finely, including the stalks
Stir most of the chopped coriander through thecooked rice (keep the rest for garnish) and season generously with salt – this is your coriander rice
Once rested, slice the curriedpork finely and pour any resting juices and pan juices into the peanut sauce
8
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