Stir-fried pork with ginger & honey

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy.

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

Thai Pork & Peanut Curry ingredients

• 1 tbsp vegetable oil
• bunch spring onions,sliced
• small bunch coriander, stalks finely chopped, leaves picked
• 400g pork tenderloin, sliced
• 4 tbsp Thai red curry paste
• 1 tbsp soft brown sugar
• 4 tbsp peanut butter
• 1 tbsp soy sauce
• 400ml can light coconut milk
• 175g pack baby corn
• juice 1 lime
• steamed jasmine rice, to serve

Check out our list of Free Range Pork we have available.