For this curry you also need some vegetables. This time I chose chickpeas, spring onions and tomatoes. Quickly chop the tomatoes and slice the spring onions. Drain the chickpeas if you're using canned ones. You can also use dried ones, which need soaking overnight. Prepare two tablespoons with peanut butter and the green curry paste because you need to have them ready in a minute.
Now add the coconut milk; careful, it sometimes makes a mess. Stir in the peanut butter and when everything is combined to a nice sauce, pour over the fried pork. Chuck in the chickpeas and tomatoes and cook for about 7 minutes. Finally, add the spring onions, season with soy sauce and turn off the gas. We want them to be crispy and not done. Serve with rice and enjoy :)
500 g pork
2 cans of chickpeas
1 bunch of spring onions
1 can coconut milk
1 tbsp peanut butter
1 tbsp green curry paste
1. Cut the pork into cubes and marinate in 1 tbsp. soy sauce for 30 minutes.
2. Chop the tomatoes and slice the spring onions.
3. Heat some oil in a pan and fry the meat until it has a nice colour.
4. In a different pan, heat some oil and fry the curry paste, add the coconut milk and the peanut butter. Stir until combined.
5. Pour sauce over the meat and add chickpeas and tomatoes. Cook for 7 minutes.
6. Add the spring onions and season to taste with soy sauce. Serve with rice.