1. Heat oil in a large frying pan and fry ground coriander and garlic for 30 seconds over a medium heat, then add pork and fry for 5 minutes or until golden, turning occasionally. Add mangetout and baby corn to pan and fry for a further 3 minutes. Lift out pork and vegetables and set aside.
2. Add the curry paste to the empty pork pan and stir in the peanut butter and sugar. Cook for 1 minute, then stir in the coconut milk and stock until smooth. Bring to the boil and simmer for 3 minutes or until the sauce thickens.
3. Return pork and vegetables to the pan and simmer for 3 to 5 minutes or until vegetables are tender and meat is cooked through. Stir in lemon juice and fresh coriander. Serve with egg noodles.

EACH SERVING (without noodles) 1 545kJ, 22g fat (8g saturated), 11g carbohydrate (8g total sugars).