Thai Pork Curry

A quick curry that's tastes amazing. You can make double and freeze half and save for a rainy day when you don't fancy cooking.

Serves: 4 • Prep 10 mins • Cook 30 mins

1 tbsp vegetable oil
Bunch spring onions, sliced
Small bunch coriander, stalks finely chopped, leaves picked

400g / 14 oz pork tenderloin, sliced

4 tbsp Thai red curry ( if using Mae Ploy start with 2 tbsp as it is very strong)

4 tbsp 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

1. Heat the oil in a large saucepan or flameproof casserole dish. Add spring onion and coriander stalks and cook for 1 min. Add pork slices and cook for 5 mins until starting to brown.

2. Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus 1/2 can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

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 for seasoning.

Can freeze for up to 2 mths. 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 coriander leaves and rice