Ingredients
- Vegetable Oil - 1 tablespoon
- Spring Onions - Bunch
- Coriander - Bunch
- Pork Tenderloin - 400g
- Thai Red Curry Paste - 4 tablespoons
- Peanut Butter - 4 tablespoons
- Brown Sugar - 1 tablespoon
- Soy Sauce - 1 tbsp
- Coconut Milk - 400ml
- Sweetcorn - 175g
- Lime - Juice of 1
- Jasmine Rice - Steamed
Instructions
step 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.
step 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.
step 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.