Serves 2-3

• ½ cup peanut butter
• 2 tbsp soy sauce
• 1 tsp grated lemon rind
• 1 tbsp lemon juice
• ½ tsp dried crushed chillies
• 1 clove garlic, crushed
• 180 ml coconut cream
• 2 tsp brown sugar
• 1 onion, chopped
• 1 tsp ground cumin
• 1 tsp turmeric
• Small handful coriander leaves
• 400g pork tenderloin (fillet)
• 1 tbsp nut oil
• 2 tbsp cashews
• Small can water chestnuts

1. In a small saucepan, combine the peanut butter, half the soy sauce, lemon rind and juice, chilli, garlic, sugar and coconut milk and stir over low heat until heated through. Don not let it boil.
2. In a small processor, process the onion, remaining soy sauce, coriander and spices, until a paste.
3. Heat oil in a wok or frying pan and fry pork and onion paste, until browned.
4. Add the peanut mixture and the remaining ingredients and stir until hot.
5. Serve with either rice or noodles.

You can use this recipe with chicken and beef as well.

The smell of this is divine whilst cooking and tastes absolutely delicious.