Thai Pork And Baby Corn Stir Fry

• 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)

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

peanut oil, green curry, fresh baby corn, red, baby spinach leaves, fresh basil, lime juice, fish sauce, gingerroot, sugar, coconut milk

Taken from www.food.com/recipe/thai-pork-and-baby-corn-stir-fry-289563 (may not work)