300g pork fillet, trimmed of fat and cut into thin strips
2 tablespoons red Thai curry paste
1 (400g) tin chopped tomatoes
150ml vegetable stock
100g dried apricots, chopped
1 1/2 teaspoons grated root ginger
1/2 teaspoon crushed dried chillies
1 bay leaf
1/2 teaspoon cornflour, mixed with 1 tablespoon cold water
200ml coconut milk
1 teaspoon demerara sugar
125g spinach leaves, chopped if large
1/2 lime, juiced
2 tablespoons chopped fresh coriander, plus extra leaves to garnish
Method Prep:10min › Cook:30min › Ready in:40min
Heat the oil in a large saucepan over medium heat, and cook and stir the onion, garlic and potatoes for 5 minutes. Stir in the pork fillet and curry paste, and cook until the pork begins to brown, about 2 minutes.
Stir in the tomatoes, vegetable stock, dried apricots, root ginger, dried chillies and bay leaf. Bring to the boil; lower the heat and simmer until the liquid is reduced and the pork is cooked through, about 20 minutes.
Stir in the diluted cornflour, coconut milk, sugar, spinach leaves, lime juice and the 2 tablespoons fresh coriander, and simmer until the leaves to wilt and the sauce thickens slightly, about 3 minutes. Serve over steamed jasmine rice and garnish with fresh coriander leaves.