Thai pork & peanut curry

Thai pork & peanut curry

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(70 ratings)


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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level



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

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  • 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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  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

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Show comments
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.

sarahlrobbo's picture

I've had a traditional Thai Green Curry before, but never Red. This version is AMAZING! Crunchy peanut butter is a must. I'll definitely be cooking this again

FineFoodie's picture

This dish was absolutely wonderful!! I used chicken instead of pork, crunchy peanut butter and a couple of red chillis. Everyone had second helpings! will definitely be making this again soon.

ladyl1's picture

Delicious but agree that it is very rich. Not good for the waistline!

taffydog's picture

Actually very good for the waistline even better if you swap chicken for the pork

lauralizmilne's picture

This was sooooooo tasty! Was really enjoyed by everyone. I added a little fish sauce at the end too. I used pork belly instead and cut it into cubes which was very economical being such a cheap piece of meat, I just cut the fat off! YUM! Making again tonight, I'm going to try with chicken thighs this time as I think this recipe would be great with any meat.

janicenicolson's picture

This is excellent. I added an extra half lime, 2 sticks of lemongrass, and a small chilli (only because I had them). It tastes great and very easy to make. The sauce was a bit watery after adding only half a can of water which I was surprised at given other comments - but delicious. very impressive and will make again. Finally - couldnt get enough mini sweetcorns so added some mange tout. Worked well

gemma99's picture

Gorgeous!!! agree with previous post about it being rich, you really don't need a lot. added fish sauce and not as much sugar as recipe advised. will definitely be making again. it really does taste as good as something you would be served in a Thai restaurant. Will make it will chicken next time, I think I will prefer a chicken version. Highly recommend you try this recipe at least once! Easy peasy :D

soul_tomorrow's picture

Delicious but very rich. I added a full, not half, can of water, two birds eye chillies and a good glug of fish sauce which definitely cut through and stopped it from being too cloying. Very moreish!

kasiafronck's picture

This made a great change to our usual red thai curry, will definitely be making again!

ruthwilliamson's picture

Really good and super easy. I added fresh ginger with the onions which was also great.

ruthwilliamson's picture

Super easy and really tasty. I added ginger with the onions and it was grea.

wayneac's picture

Easy and delicious. Added 1/2 scotch bonnet for extra heat.