• 200 g pork tenderloin, thinly sliced
• 1 tbsp red curry paste
• 4 cup chicken broth
• 1 can baby corn, drained and cut into chunks
• 1 red capsicum, thinly sliced
• 1 tsp brown sugar
• 1 tsp soy sauce
• 2 c fresh spinach
• Fresh or dried basil
• 1 tbsp lime juice

Heat a little oil in a fry pan and then add the pork and cook uncovered until browned. Transfer the meat to a bowl and cover to keep warm.

Add curry paste to the pan, and heat until fragrant. Then add in the broth, with the corn and capsicum. Simmer for 5 minutes and then add the pork and spinach until warmed through.

Finally add in the basil and lime juice.

Makes about 6 cups.