The above was a variation on the below. Used what was available and affordable. Baby corn here was $40.00 a kilo, so I used sweet potato (found in another recipe) instead; could not find lime, so used lemon. The mix was double to make it more economical over a week, without wastage.
Turned out yummy...
Ingredients
1 tbsp peanut oilbunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
Soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
Lime
steamed jasmine rice, to serve
Method
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.
Source: Goodfood
