Thai pork & peanut curry Recipe

Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 minute.

Stir in the pork slices and cook for 5 minutes, until they just start to brown.

Stir in the curry paste and peanut butter, letting them warm through for about 30 seconds.

Pour in the brown sugar, soy sauce, and coconut milk, along with ½ can of water. Mix everything well, then bring it to a gentle simmer. Put a lid on and let it cook for 15 minutes, stirring occasionally.

Remove the lid, add the sweetcorn, and increase the heat to bring the curry to a more active bubble. Let it cook for 3 minutes, or until the sweetcorn is tender and the sauce has thickened slightly.

Stir in the lime juice, then taste and adjust the seasoning if needed. Serve scattered with the fresh coriander leaves and jasmine rice.

This curry can be frozen for up to 2 months. To reheat from frozen, thoroughly defrost it first, then warm in a pan on the hob until it's hot all the way through.