Thai Pork & Peanut Curry

Ingredients

• 1 tbspvegetable oil
• spring onions, sliced
• coriander, stalks finely chopped for cooking, leaves reserved to garnish
• 400 gpork tenderloin, thinly sliced
• 4 tbspthai red curry paste
• 4 tbsppeanut butter
• 1 tbspbrown sugar
• 1 tbspsoy sauce
• 400 mlcoconut milk, one 400ml can
• 175 gbaby corn
• 1lime, juice only
• jasmine rice, steamed, to serve

Method

1. 1

   Heat the oil in a large saucepan or casserole. Add the spring onions and coriander stalks and cook for 1 minute. Add the pork slices and cook for 5 minutes until starting to brown.

2. 2

   Stir in the curry paste and peanut butter. After 30 seconds, add the sugar, soy sauce and coconut milk plus half a can of water. Mix well, cover and simmer for 15 minutes, stirring occasionally.

3. 3

   Remove the lid, add the baby corn and increase the heat. Bubble for 3 minutes until the corn is cooked and the sauce has thickened slightly.

4. 4

   Stir in the lime juice and check the seasoning. Serve scattered with coriander leaves and steamed jasmine rice.