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

Warm the oil in a huge pan or flameproof casserole. Include the spring onions and coriander stalks and cook for 1 min. Include the pork cuts and cook for 5 mins until beginning to brown. Blend within the curry glue and shelled nut butter. After 30 secs, include the sugar, soy and coconut drain, furthermore ½ can of water. Blend well, put a cover on and take off to stew for 15 mins, blending once in a while. Evacuate the top, include the child corn and increment the warm. Bubble for 3 mins until the corn is cooked and the sauce has thickened a small.

Mix within the lime juice and check the flavoring. Can presently be solidified for up to 2 months. To cook from solidified: altogether defrost, at that point warm in a container on the hob until curry is hot all the way through. Serve scattered with the coriander takes off and rice.