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2 tbsp peanut oil
500 g pork , strips (i bought tenderloin and sliced it into strips.)
5 tbsp 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 tbsp lime juice
2 tsp fish sauce
1 tsp grated gingerroot (fresh or jar is fine.)
1 tsp sugar
1/2 cup coconut milk (i used just over about 130ml, if you want

Step By Step View

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.