Thai pork & peanut curry

About This Recipe

Instructions

1. 1

   step 1 Heat the oil in a large saucepan or flameproof casserole.

2. 2

   Add the spring onions and coriander stalks and cook for 1 min.

3. 3

   Add the pork slices and cook for 5 mins until starting to brown.

4. 4

   step 2 Stir in the curry paste and peanut butter.

5. 5

   After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water.

6. 6

   Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

7. 7

   step 3 Remove the lid, add the baby corn and increase the heat.

8. 8

   Bubble for 3 mins until the corn is cooked and the sauce has thickened a little.

9. 9

   Stir in the lime juice and check the seasoning.

10. 10

    Can now be frozen for up to 2 months.

11. 11

    To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.

12. 12

    Serve scattered with the coriander leaves and rice.

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