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Best Thai pork & peanut curry in Toronto

Thai pork & peanut curry

What the real thing tastes like

Real ingredients (via TheMealDB): 1 tablespoon Vegetable Oil, Bunch Spring Onions, Bunch Coriander, 400g Pork Tenderloin, 4 tablespoons Thai Red Curry Paste, 4 tablespoons Peanut Butter, 1 tablespoon Brown Sugar, 1 tbsp Soy Sauce, 400ml Coconut Milk, 175g Sweetcorn, Juice of 1 Lime, Steamed Jasmine Rice

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step 1 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. step 2 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. step 3 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.

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