Thai pork & peanut curry

Instructions

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

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

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

4- step 2 Stir in the curry paste and peanut butter.

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

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

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

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

9- Stir in the lime juice and check the seasoning.

10- Can now be frozen for up to 2 months.

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

12- Serve scattered with the coriander leaves and rice.