Serves 2

• 2 tbsp chopped coriander
• 1 tbsp Thai red curry paste
• 2 tbsp coconut milk or cream
• Juice of half a lime
• 1 tbsp stir-fry oil
• 500g pork fillet

1. Place the coriander, curry paste, coconut milk and lime juice in a large bowl. Mix thoroughly.
2. Trim the pork of any excess fat and put in the marinade mixture coating well. Cover with cling film and chill in the fridge for at least 1 hour.
3. Heat oven to 200C.
4. Heat oil in a frying pan and fry for 4 minutes, turning so that the fillet is brown on all sides.
5. Place in an ovenproof dish and bake for 20 minutes.
6. Remove and cover with foil for 5 minutes.
7. Slice and place on either rice or noodles.

I actually marinated the pork for most of the day and it had totally infused by the time I roasted it.

To make it even healthier, use reduced fat coconut milk.