Thai pork & peanut curry

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Instructions

step 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.
step 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.
step 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.

Source

https://www.bbcgoodfood.com/recipes/thai-pork-peanut-curry