Serves 4

• 1 tbsp olive oil
• 1 bunch spring onions, sliced
• Small bunch coriander, stalks chopped, leaves removed.
• 500g-pork fillet, sliced
• 4 tbsp Thai red curry paste
• 4 tbsp peanut butter
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 400 ml tin coconut milk.
• 175g pack baby corn
• Juice of 1 lime

1. Heat the oil and fry the spring onions and coriander stalks for 1 minute.
2. Add pork slices and cook for 5 minutes until starting to brown.
3. Stir in the curry paste and peanut butter and stir well. Add the sugar, soy sauce, and coconut milk. Mix well, put a lid on and simmer for 10 minutes stirring occasionally.
4. Remove the lid, add the baby corn, increase the heat and bubble for a few minutes until it starts to thicken.
5. Stir in the limejuice and scatter the coriander leaves on top.
6. Serve with rice or noodles.

This is probably the nice Thai red curry I have tasted.

Chicken can replace the pork if you prefer.