Thai pork and peanut curry

I like shortcuts and this is one that tastes good too. It uses ready made Thai red curry paste which really speeds things up so the prep only takes about 10 minutes and cooks in 30 minutes.  I found it on the BBC Good Food website.

Ingredients
Sunflower oil
Bunch of spring onions, sliced at a jaunty angle
Small bunch of coriander, stalks finely chopped and leaves picked
500g pork tenderloin or chicken breast, sliced
Sliced red pepper
4 tbsp Thai red curry paste
3 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml tin of light coconut milk
Juice of a lime
Pineapple segments, and chilli strips(optional)
Thai basil for garnish if you can find it.

Method
Heat the oil in a large pan.  Add the spring onions and coriander stalks and cook for 1 minute.  Add the pork slices and cook for 5 minutes until starting to brown.
Stir in the curry paste and peanut butter.  After 30 seconds add the sugar, soy and coconut milk plus 1/2 a tin of water and the red pepper strips.  Mix well, put a lid on and leave to simmer gently for 15 minutes, stirring occasionally.
Remove the lid, and increase the heat.  Bubble for 3 minutes adding the pineapple and chilli if desired. The sauce should have thickened a little.  Stir in the lime juice and taste for seasoning. Sprinkle with coriander leaves for a final flourish.

Serve with boiled rice or even chips!