Thai pork & peanut curry

Ingredients

• Vegetable oil 1 tbsp
• Soy sauce 1 tbsp
• Fresh coriander
• Lime
• Spring onions
• Pork tenderloin 400 g
• Brown sugar 1 tbsp
• Coconut milk 400 ml
• Jasmine rice
• Peanut butter 4 tbsp
• Frozen sweetcorn 175 g
• Thai red curry paste 4 tbsp

Method

1. Heat the oil in a large saucepan or flameproof casserole.
2. Add the spring onions and coriander stalks and cook for 1 min.
3. Add the pork slices and cook for 5 mins until starting to brown.
4. Stir in the curry paste and peanut butter.
5. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water.
6. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
7. Remove the lid, add the baby corn and increase the heat.
8. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little.
9. Stir in the lime juice and check the seasoning.
10. Can now be frozen for up to 2 months.
11. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.
12. Serve scattered with the coriander leaves and rice.