Thai Pork And Baby Corn Stir Fry - cooking recipe

Ingredients

2 tablespoons peanut oil
500 g pork, strips (I bought pork tenderloin and sliced it into strips.)
5 tablespoons green curry paste (or adjust for your personal taste.)
125 g fresh baby corn, halved (It came in that size package I would lower to 90-100g for 2 people if not serving dish with rice 50-)
1 medium red capsicum, sliced thinly
200 g baby spinach leaves
1/3 cup coarsely shredded fresh basil
1 1/2 tablespoons lime juice
2 teaspoons fish sauce
1 teaspoon grated gingerroot (fresh or jar is fine.)
1 teaspoon sugar
1/2 cup coconut milk (I used just over about 130ml, if you want to serve over rice, I would add more milk as there won't b)

Preparation

Heat oil in a large pan or wok, stir-fry pork until browned all over, add paste stir to coat.
Add lime juice, fish sauce, ginger, sugar and milk stir-fry a few minutes to cook pork through.
Add capsicum and corn and stir-fry about 4 Min's, add spinach and basil, stir-fry tossing until leaves are just wilted.