Thai Pork and Peanut Curry

This a delicious, quick dinner from The Good Food magazine (my favourite).

Serves 4

(Prep time: 10min, cooking time: 30min)

Ingredients:

1 Tblsp vegetable/olive oil

A bunch of spring onions, sliced

Small bunch coriander, leaves and stalks separated

400g pork tenderloin, chopped into chunks

4 Tblsp Thai red curry paste

4 Tblsp peanut butter

1 Tblsp soft brown sugar

1 Tblsp soya sauce

400ml can coconut milk

175g pack baby corn

Juice of 1 lime

Jasmine rice, to serve

Method:

1. Heat the oil in a large saucepan. Add the spring onion and cut the coriander stalks into the oil with scissors. Cook for 1 minute. Add the chunks of pork and cook for a further 5 minutes.

2. Stir in the curry paste and peanut butter. Then add the sugar, soya sauce and coconut milk as well as 1/2 can of water. Stir and leave to simmer for 15 minutes with the lid on, mix occasionally. Cook your rice at this time.

3. After 15 minutes, add baby corn and cook for a further 3 minutes. Stir in the lime juice and check the seasoning. (You can freeze it at this stage.) Serve with scattered coriander leaves and rice.