This is the last recipe for 2013! Happy New Year to you all and thank you so much for signing up to the blog.
This was the top BBC Good Food recipe for 2013 and is well worth doing.
Use a fragrant hot red curry base (available in Asian markets) as the base to this curry dish with baby sweet corn, cilantro and soy sauce.
1 tbsp vegetable oil
1 bunch scallions (spring onions) sliced
a small bunch fresh cilantro, stalks finely chopped, leaves picked
1 lb pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
a 14 fl oz can of coconut milk (you can use light coconut milk too)
1/2 a 14 oz tin of baby corn, drained
juice of 1 lime
steamed Jasmine rice, to serve
Heat the oil in a large saucepan or flameproof Dutch oven.
Add the scallions and cilantro stalks and cook for 1 minute. Add the pork slices and cook for 5 mins until starting to brown.
Stir in the curry paste and peanut butter.
After 30 seconds, add the sugar, soy sauce and coconut milk, plus 1/2 can water.
Mix well, put a lid on and leave to simmer for 15 minutes, stirring occasionally.
Remove the lid, add the baby corn and increase the heat.
Bubble for 3 minutes until the corn is heated through and the sauce has thickened a little.
Stir in the lime juice and check the seasoning.
* It can now be frozen for up to 2 months at this point
To cook from frozen, thoroughly defrost, then heat in a pan on the hob until the curry is hot all the way through.
Serve scattered with the cilantro leaves and steamy hot Jasmine rice