Thai pork & peanut curry

Summary

Pork - Thai

Ingredients

• 1 tablespoon Soy sauce
  Swaps (1)
• 4 tablespoons Peanut butter
  Swaps (1)
• 1 tablespoon Vegetable Oil
• bunches Coriander
• Lime (Juice of 1)
  Swaps (1)
• 400 ml Coconut Milk
  Swaps (1)
• 1 tablespoon Brown Sugar
• bunches Spring Onions
• Jasmine Rice (Steamed)
• 175 g Sweetcorn
• 4 tablespoons Thai red curry paste
• 400 g Pork Tenderloin

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.