Small bunch Coriander, stalks finely chopped, leaves picked
400g Pork Tenderloin, sliced
4 tbsp Thai Red Curry paste
4 tbsp Whole Earth Smooth Peanut Butter
1 tbsp soft Brown Sugar
1 tbsp Soy Sauce
400ml Can Light Coconut Milk
175g Pack Baby Corn
Juice 1 Lime
Steamed Jasmine Rice, to serve
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.
Stir in the curry paste and Whole Earth 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.
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.
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