Thai pork & peanut curry

Ingredients

• 1 tablespoon Vegetable Oil
• Bunch Spring Onions
• Bunch Coriander
• 400g Pork Tenderloin
• 4 tablespoons Thai Red Curry Paste
• 4 tablespoons Peanut Butter
• 1 tablespoon Brown Sugar
• 1 tbsp Soy Sauce
• 400ml Coconut Milk
• 175g Sweetcorn
• Juice of 1 Lime
• Steamed Jasmine Rice

Instructions

1. 1

   Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.

2. 2

   Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

3. 3

   Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.