Thai pork & peanut curry

• Vegetable Oil1 tablespoon
• Spring OnionsBunch
• CorianderBunch
• Pork Tenderloin1 lb
• Thai Red Curry Paste4 tablespoons
• Peanut Butter4 tablespoons
• Brown Sugar1 tablespoon
• Soy Sauce1 tbsp
• Coconut Milk1¾ cups
• Sweetcorn6¼ oz
• LimeJuice of 1
• Jasmine RiceSteamed

Instructions

1. 1

   Heat the oil in a large saucepan or flameproof casserole.

2. 2

   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.

3. 3

   Stir in the curry paste and peanut butter.

4. 4

   After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water.

5. 5

   Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

6. 6

   Remove the lid, add the baby corn and increase the heat.

7. 7

   Bubble for 3 mins until the corn is cooked and the sauce has thickened a little.

8. 8

   Stir in the lime juice and check the seasoning.

9. 9

   Can now be frozen for up to 2 months.

10. 10

    To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.

11. 11

    Serve scattered with the coriander leaves and rice.