Thai pork & peanut curry

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.

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.

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.