Thai pork & peanut curry

• vegetable oil↗1 tbsp tbsp
• spring onions↗bunch bunch

  sliced

• coriandersmall bunch small bunch

  stalks finely chopped, leaves picked

• pork tenderloin↗400g g

  sliced

• Thai red curry paste↗4 tbsp tbsp
• peanut butter↗4 tbsp tbsp
• soft brown sugar↗1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• can light coconut milk↗400ml ml
• pack baby corn↗175g g
• lime↗juice 1
• jasmine rice↗steamed

  to serve

Step-by-step 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.