Thai pork and peanut curry thai food

Ingredients

• 1 tbsp vegetable oil
• bunch spring onions , sliced
• small bunch coriander , stalks finely chopped, leaves picked
• 400g pork tenderloin , sliced
• 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
• juice 1 lime
• steamed jasmine rice 

How to cook

1. 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.
2. Stir 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. 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.

PER SERVING

388 kcalories, protein 28g, carbohydrate 12g, fat 25 g, saturated fat 4g, fibre 2g, sugar 9g, salt 1.6 g