Amy triedtested Gousto so I gave it a go as well. As you know, i love trying recipe and this one is courtesy of Gousto
- 1 broccoli
- 1 flecked coconut cream sachet 50g
- 1 tbsp curry powder
- 1 lime
- 2 peanut butter pots (52 ml)
- 2 x 100g British pork tenderloins
- 2 soy sauce sachets (16ml)
- 1 knob of fresh root ginger
- 2 garlic cloves
- 1/2 tsp fiery chilli flakes
- 20g fresh coriander
- 130g wholegrain rice
- Rinse the rice, add it to a pot with plenty of cold water and bring to a boil over a high heat. Once boiling, reduce the heat to medium and cook for 20-25 minutes or until tender. Once cooked, drain the rice and cover until serving.
- Cut the broccoli into quarters and put them in a baking tray. Drizzle with oil and season with pinch of salt and pepper. Put the tray under the grill for 12-15 minutes or until softened. ( I grilled some broccoli and steamed some as I’m not sure with it being grilled. In the end, I prefer the steamed broccoli than the grilled one so it’s your choice )
- Finejy chop garlic and ginger. Dissolve the coconut cream in 250ml ( 500ml ) boiled water. This is your coconut stock. Cut the line in half.
- Combine the curry powder and a pinch of salt in a mixing bowl. Add the pork tenderloins and coat them all over in the spice.
- Hear a non stick pan with a drizzle of vegetable oil over a high. Once hot, add the pork and cook for 2 min, turning occasionally so that each side has been seared, then add generous water to cover the base of the pan.
- Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the garlic, ginger and chilli flakes and cook for 30 sec, then add the coconut stock, peanut butter, soy sauce, 1 tsp (2 tsp) sugar and the juice of 1/2 (1) lime and whisk until smooth. Cook for 3-4 min until thickened then remove from the heat. This is your peanut sauce.
- Chop the coriander finely including the stalks. Stir the chopped coriander through the cooked rice ( keep the rest for garnish ) and season with salt. This is your coriander rice. Once rested, slice the curried pork finely and pour any resting juices and pan juices into the peanut sauce.
- Serve the sliced curried pork over the peanut sauce, with the coriander rice and broccoli to the side. Garnish with the remaining lime and coriander and enjoy!
- Gousto recommended serving for this recipe is good for 2 people but it’s actually generous and will stretch up to 3-4 people.
- Gousto would be happy to offer an exclusive offer: £20 discount on each of 1st and 2nd Gousto orders, on any sized box, meaning the 1st & 2nd boxes could cost £7.49 each. The discount code to share is TORNADO