Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Prep:10 mins
Serves 4
1 tbsp vegetable oilbunch spring onions, slicedsmall bunch coriander, stalks finely chopped, leaves picked400g pork tenderloin, sliced4 tbsp Thai red curry paste4 tbsp peanut butter1 tbsp soft brown sugar1 tbsp soy sauce400ml can light coconut milk175g pack baby cornjuice 1 limesteamed jasmine rice, to serve
STEP 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.STEP 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.STEP 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. 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.
