Thai pork & peanut curry

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• munchkin

  02 January 2013

  munchkin rated and commented on this recipe

  

  This was lovely. Easy to make and froze well. Not normally a fan of baby corn but perfect in texture and flavour for this dish.

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• sllyst

  03 January 2013

  sllyst rated and commented on this recipe

  

  I love red thai curry and this one did not disappoint. Was a really nice change using fork too, even did it with leftover turkey from Xmas, lovely!

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• sllyst

  03 January 2013

  sllyst rated and commented on this recipe

  

  I love red thai curry and this one did not disappoint. Was a really nice change using fork too, even did it with leftover turkey from Xmas, lovely!

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• Recipes

  03 January 2013

  Recipes rated and commented on this recipe

  

  Made this last night and it was delicious. Very easy to make. I don't like sweetcorn so substituted it for a pack of green veg that contained sugar snap peas, tenderstem broccoli and some asparagus. Not very thai but tasted great!

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• Andie GF

  04 January 2013

  Andie GF rated and commented on this recipe

  

  Made this and it was lovely, my only criticism would be that it can get a little too sickly sweet (peanut butter and coconut milk), so next time I would probably add a bit of fish sauce. Admittedly, my husband and I were a tad greedy and did go for seconds!

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• Belkey

  05 January 2013

  Belkey rated and commented on this recipe

  

  This was GORGEOUS! I used 2 tbsp of the Thai Taste red curry paste as it is quite a hot one and 3 tbsp of peanut butter as that was all I had and left out the sugar - it was spot on. I also added a mixed packet of mange tout and baby corn to vary the vegetables - was really yummy!!

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• Christine, Espanol chica

  05 January 2013

  Christine, Espanol chica commented on this recipe

  This dish tastes very similar to the Lloyd Grossmen, thai curry jars, so I am very chuffed that I can make it myself and should save a packet as those jars are not cheap. I must admit, I think I was abit generous with the red curry paste (and i like my food hot), so may try 3 tbsp next time. I also added a red pepper to mine to bulk it out a bit as didnt think the recipe amounts were enough for 4 (my 3 (plus me) anyway). Apart from that, nice and simple and went down well with everyone :)

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• tobiejoe

  05 January 2013

  tobiejoe commented on this recipe

  First time of doing a thia curry, I used chicken breasts instead of pork, easy to do and very tasty, went down a treat,

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• Jenni

  07 January 2013

  Jenni commented on this recipe

  Beautiful, the family loved it!

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• Krissy

  07 January 2013

  Krissy rated and commented on this recipe

  

  Really scrummy :-)

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• Matt Coyne

  11 January 2013

  Matt Coyne commented on this recipe

  Tasty! One of our friends doesn't like pork so substituted for chicken and it still tasted delicious!!

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• Rach

  16 January 2013

  Rach rated and commented on this recipe

  

  Delicious, really quick and easy to make will definitely be making again

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• AT

  16 January 2013

  AT rated and commented on this recipe

  

  Great dish with lots of flavour. Very easy to make and freezes well. I served with rice noodles and used crunchy peanut butter for added texture. Will definitely make again.

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• blackbutton

  17 January 2013

  blackbutton rated and commented on this recipe

  

  Really tasty. This is now on our family favorites list.

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• yul514

  18 January 2013

  yul514 commented on this recipe

  This was delicious and easy to make. I prepared using chicken rather than pork. I found the ingredients for coriander and onions vague. I would suggest about 1-1/2 cups coriander and 5 springs onions (rather than saying "bunch". I am also not a fan of baby corn and will next time substitute with mushrooms and red pepper.

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• Lesley

  19 January 2013

  Lesley commented on this recipe

  One of my children cannot tolerate peanuts but can eat other nuts - can anyone suggest a suitable replacement? Thanks

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• pwhyton

  20 January 2013

  pwhyton commented on this recipe

  Cooked this today, absolutely glorious 4 clean plates and another family favorite

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• badzilla

  20 January 2013

  badzilla rated and commented on this recipe

  

  An ok curry without really setting the world alight. It is however excellent for a midweek dish. Further notes and a photo of my construction http://www.badzilla.co.uk/Good-Food-Thai-Pork-and-Peanut-Curry

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• Pauline

  21 January 2013

  Pauline rated and commented on this recipe

  

  Having never tried cooking Thai food before I decided to give this recipe a go. Made my own Thai red curry paste (1st time for that as well) and everyone in the family loved it. The recipe was easy to follow and had it made quicker than if I had ordered in. Will certainly be trying out more Thai recepies in the future. A big thumbs up from me.

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• diane

  23 January 2013

  diane commented on this recipe

  @ Lesley. You can buy other nut butters in wholefood/ healthfood shops.

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Ingredients

• 1 tbsp vegetable oil
• bunch spring onions , sliced
• small bunch coriander , stalks finely chopped, leaves picked
• 400g pork tenderloin , sliced
• 4 tbsp Thai red curry paste
• 4 tbsp peanut butter
• 1 tbsp soft brown sugar
• 1 tbsp soy sauce
• 400ml can light coconut milk
• 175g pack baby corn
• juice 1 lime
• steamed jasmine rice , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 1 tbsp vegetable oil
• bunch spring onions , sliced
• small bunch coriander , stalks finely chopped, leaves picked
• 400g pork tenderloin , sliced
• 4 tbsp Thai red curry paste
• 4 tbsp peanut butter
• 1 tbsp soft brown sugar
• 1 tbsp soy sauce
• 400ml can light coconut milk
• 175g pack baby corn
• juice 1 lime
• steamed jasmine rice , to serve

PER SERVING

388 kcalories, protein 28g, carbohydrate 12g, fat 25 g, saturated fat 4g, fibre 2g, sugar 9g, salt 1.6 g

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