Thai pork & peanut curry

Ingredients

• 1 tbsp Vegetable oil
• bunch Spring onions
• small bunch Coriander
• 400g Pork tenderloin
• 4 tbsp Thai red curry paste
• 4 tbsp Peanut butter
• 1 tbsp Soft brown sugar
• 1 tbsp Soy sauce
• 400ml Can light coconut milk
• 175g Pack baby corn
• 1 Lime
• Steamed jasmine rice

Method

1. 1Heat 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. 2Stir 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. 3Remove 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. Serve scattered with the coriander leaves and rice.