Legend has it, there are some who have stood at their kitchen sinks drinking the remnants of this curry sauce straight from the container it is received in.

The recipe for this dinner comes to you from the 'Spirit House' Thai restaurant (and via my in-laws who have both cooked and eaten there!) I was the lucky recipient of the restaurant's cookbook from which this hails.

Pork poached in a lighter style red curry sauce with spinach. It is fresh and lime-y thanks to the addition of kaffir lime leaves. The curry paste is made from scratch, and has a little kick of chilli. Delivered to your home frozen, it's ready to defrost, heat and pour over steamed rice.