Thai pork & peanut curry

Pork · Thai classic.

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

Method

1. Heat the pan — Heat the oil in a large saucepan or flameproof casserole.
2. Add ingredients — Add the spring onions and coriander stalks and cook for 1 min.
3. Add ingredients — Add the pork slices and cook for 5 mins until starting to brown.
4. Stir — Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water.
5. Simmer — Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
6. Heat the pan — Remove the lid, add the baby corn and increase the heat.
7. Continue cooking — Bubble for 3 mins until the corn is cooked and the sauce has thickened a little.
8. Stir — Stir in the lime juice and check the seasoning.
9. Heat the pan — 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.
10. Serve — Serve scattered with the coriander leaves and rice.

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