Thai pork & peanut curry

Ingredients

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

Steps

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. 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. 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.