Thai pork & peanut curry

Serves 4

1tbsp vegetable oil

Bunch spring onions, sliced

Small bunch coriander, stalks finely chopped, leaves picked

400g pork tenderloin, sliced

4tbsp Thai red curry paste

4tbsp peanut butter

1tbsp soft brown sugar

1tbsp soy sauce

400ml can light coconut milk

175g pack baby corn

Juice 1 lime

Steamed jasmine rice, to serve

1. Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1min. Add the pork slices and cook for 5mins until starting to brown.

2. Stir in the curry paste and peanut butter. After 30secs, add the sugar, soy sauce and coconut milk plus ½ can of water. Mix well, put a lid on and leave to simmer for 15mins, stirring occasionally.

3. Remove the lid, add the baby corn and increase the heat. Bubble for 3mins 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.

Nutrition per serving:

388 kcals, protein 28g, carbs 12g, fat 25g, sat fat 4g, fibre 2g, sugar 9g, salt 1.6g

(GoodFood Magazine – January 2013)