Directions
Step 1. step 1
Heat the oil in a large saucepan or flameproof casserole.
Step 2. Add the spring onions and coriander stalks and cook for 1 min.
Step 3. Add the pork slices and cook for 5 mins until starting to brown.
Step 4. step 2
Stir in the curry paste and peanut butter.
Step 5. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water.
Step 6. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
Step 7. step 3
Remove the lid, add the baby corn and increase the heat.
Step 8. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little.
Step 9. Stir in the lime juice and check the seasoning.
Step 10. Can now be frozen for up to 2 months.
Step 11. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.
Step 12. Serve scattered with the coriander leaves and rice.