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Ingredients
- 1 tablespoon oil
- 1-2 tablespoons red curry paste, to taste
- 500 g (1 lb 2 oz) lean pork, diced
- 250 ml (9 fl oz/1 cup) coconut milk
- 200 g (7 oz/1 cup) fresh corn kernels or 150 g (5 1/2 oz) baby corn spears
- 90 g (3 1/4 oz/ 1/2 cup) fresh peas
- 1 tablespoon fish sauce
- 2 teaspoons soft brown sugar
- 2 teaspoons finely grated lime zest
- 1 very large handful Thai basil, shredded
Method
1. Heat the oil in a wok and swirl to coat the sides. Add the curry paste and stir-fry for 1 minute. Add the pork and stir-fry until lightly browned.
2. Add the coconut milk and 250 ml (9 fl oz/ 1 cup) water and bring to the boil. Simmer for 15 minutes.
3. Add the corn and peas to the wok and cook for 5 minutes. Add the fish sauce, brown sugar, lime zest and basil leaves and toss well.
