Thai pork & peanut curry

Thai pork & peanut curry

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(61 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
388
protein
28g
carbs
12g
fat
25g
saturates
4g
fibre
2g
sugar
9g
salt
1.6g

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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Method

  1. Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
  2. Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
  3. Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Recipe from Good Food magazine, January 2013

Comments, questions and tips

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Comments

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smurff83's picture
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Wow! This was so yummy! I added a tbsp of fish sauce and left out the sugar. I also only put in 3 tbsp of peanut butter which was perfect for me.
Definitely making this again!

Ktmuh88's picture
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Replaced the pork with chicken and aubergine and it was soooo good. Will definitely be making this again :)

Bryony29's picture
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Loved this! Missed out the sugar, swapped the pork for chicken thighs and added some chillies, red and green peppers and mushrooms to thicken the sauce up a bit, was lovely! :)

Costello3694's picture
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Made this recently using chicken instead of pork, had to use an extra tblsp of peanut butter to thicken it up, but it turned out excellent. Take away quality!

loopylou34's picture

So blooming good! I used chicken as I prefer it. I left the sugar out as I don't like curry too sweet. It was just right without. I also added a green pepper and a red pepper cut up into 2cm pieces, at the end with the corn. Seasoned with a pinch of salt at the end (after the lime juice) as I felt it needed it. Served it with plain rice, it was just gorgeous! I now have two spare portions to take to work :-D yum yum

AndrewEarle's picture

Best thing that has ever been cooked in this kitchen!

nkgandotra's picture
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This recipe was absolutely incredible. I added a red and orange pepper for an extra veg boost, but other than that followed the recipe perfectly and everyone loved it! Will be making again for sure.

EvoUK's picture
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Straight to the point - if you're stuck for what to cook and want to try something new, then give this a whirl, you won't be disappointed! It is a very straight forward recipe to follow and yet the results are absolutely stunning. Fresh, zingy and warming. As always, you can play with the ingredients to suit personal taste, the only change I would openly recommend is that if you're still fairly new to Thai food, reduce the amount of Thai red curry paste slightly. Whatever you go for though, you're in for a real treat!

rehmy91's picture

How much roughly is 1/2 a cup of water?

rehmy91's picture

How much roughly is 1/2 of water?

leino's picture
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We have been using panang curry paste and been testing pork and chicken. At this moment we are simmering a beef version of this curry. It has been a delicious dinner so many times. It has become our favorit receipt and it doesn't disappoint ever.

maartjevdm's picture
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I have made this dish now a couple of times. I however use massaman curry paste and for two people I used one tbsp curry paste and 2 tablespoons peanut butter. Last time I used almond butter instead which works really well. And I changed the veg a bit using grilled aubergine and cherry tomatoes, I also added roasted unsalted peanuts. Finally I prefer to make this dish using chicken filets which I before use flatten out with a rolling pin. It's a very easy dish to make and very tasty. Because of the peanut (almond or cashew) butter the curry sauce becomes nice and thick

queen_of_astray's picture
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Wow just made this lovely dish! I did as few people recommended and added some lime kefir leaves and some fresh green chilli heaven heaven!

gingermut's picture

I absolutely love this, it's a regular in my house. Followed the recipe the first time I made it and it was far far too sweet so now I leave out the sugar and 1 tblspn less peanut butter and more lime juice and it's perfect. The recipe says it makes four portions which is probably true if you eat like a bird. For us though, it makes 3 portions.

Sophy2014's picture

This looks great, I'm lacking coconut milk though and I'm aware this is an important ingredient but is it possible that there is an alternative to use?

gingermut's picture

I guess you could you plain yogurt to get the texture and creamyness but obviously not the flavour that the coconut milk offers. I think it would still be lovely with yogurt.

hezifesi's picture

Very, very lovely, a true winner in our house. Made it with chicken and just simple sweetcorn and used coconut oil.. turned out great:)

lb02252's picture

Made this last night for 10 people for New Year for the first time and it was really easy but yet a crowd pleaser. I used Mae Ploy red curry paste which is great, but pretty hot. I only used a quarter of the quantity of paste suggested and half the coconut milk and it tasted right (for my taste buds).

kermie's picture
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Have made this a few times for the family and last night for guests. They all loved it and had clean plates all round. Used chicken instead of pork and added lemongrass, and kaffir lime leaves. Definite 10/10 and so easy to make. Its well worth giving this recipe a go as its of restaurant standard.

HanVonWolf's picture

10/10. Really, really easy to make & a great meal. Would possibly add an extra tablespoon of peanut butter as it was slightly over powered by the red curry paste. Tastes excellent the next day too.

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