Ingredients

• 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

Directions

• 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.