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Thai Pork, Peanut & Squash Curry



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To celebrate #nationalcurryweek I have made this amazing Thai inspired curry. Full of aromatic flavour, but with a gorgeous creamy finish, this has to be one of my favourite curries to date. I picked up my pork shoulder steaks for £3 which I thought was fantastic. This would also be amazing made with pigs cheeks. Who is going to give this a go? Remember to hit save...

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Serves 4

INGREDIENTS

800g pork shoulder - I used the steaks

200g chestnut mushrooms - sliced

350g butternut squash - peeled and chopped

1 tablespoon peanut butter - I used crunchy

1 can coconut milk

1/2 can water

150g Green beans

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Paste

5 cloves garlic - peeled

6 shallots - peeled

1 thumb sized piece of ginger

1-2 red chillies - seeds removed

1 blade of lemongrass

Coriander stalks

2 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon palm sugar or honey

Juice of 2 limes

Water to loosen

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METHOD

Start by colouring the pork steaks whole on each side, then set aside onto a plate.

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Blitz the paste ingredients adding a little water to loosen if needed. Add the paste to the pan and gently bubble for a few minutes. Return the pork to the pan along with the squash and mushrooms. Now pour in the coconut milk and 1/2 can of water. Stir to combine and bring to a slow simmer. You can either simmer on a low heat for 2-3 hours (until tender) or place in an oven of 150 degrees for 4-5 hours. This recipe is perfect for a slow cooker. Remove from the oven and pull apart the steaks. Add the beans and cook for another 10 minutes.

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