Instruction

• 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