Thai pork & peanut curry

Thai pork & peanut curry

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(108 ratings)

Prep: 10 mins Cook: 30 mins


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

  • Freezable

Nutrition: per serving

  • kcal388
  • fat25g
  • saturates4g
  • carbs12g
  • sugars9g
  • fibre2g
  • protein28g
  • salt1.6g
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  • 1 tbsp vegetable oil
  • bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 400ml can light coconut milk
  • 175g pack baby corn
  • juice 1 lime



    The same shape, but smaller than…

  • steamed jasmine rice, to serve


  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.

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Comments (120)

Paulajayne35's picture

Cooked this and it was really thin and regretted adding the extra water. I checked out the coconut milk section on the mythaicurry website as someone else suggested and it became clear. The “light” coconut milk I was using was 75% water anyway! Surprised to find out even with the regular coconut milk there can be big variations in water content, some brands have twice as much water content as another. A lesson learnt as it took quite a bit of time to reduce it! Used a Thai Taste curry paste and it was so-so, will cook it again with regular coconut milk and a better paste.

EmmaBrooksbank's picture

This is delicious! and so easy... definitely going to be a regular in this house

Emma_S89's picture

Fantastic curry and dead easy to make!

We used chicken instead of pork and added a few more veggies (pepper and spinach).
Didn't add the sugar - like many people have said the curry was sweet enough for us! I also don't think you need to add as much water - I found it took ages to thicken so the coconut milk was enough liquid.

tanyah's picture

This is a really great recipe. Made it to the letter first time and then tweaked on the second with much better results. For info, I weigh out my peanut butter and spice paste - 4tbsps = 60g. I added just a sprinkle of palm sugar instead of the brown sugar (too sweet).
I browned the pork and added it in at the end otherwise it gets too tough will all that boiling, just doesn't need it. Would be just as nice with chicken or quorn chicken peices. I doubled the recipe and it fed 5 of us so I think we are VERY GREEDY!!

kirtony's picture

Beautiful! This will become a regular in our house.
I didn't have any fresh coriander so used 1tbsp of ground coriander. I also added a tbsp of ground ginger and a couple of handfuls of baby spinach.

thecherub's picture

We both LOVED this dish. I will be making this again often! Swapped corn for red pepper as he's not a fan of corn and just used the coconut milk and a dash of water, it didn't need any more. Great recipe. Thanks Cassie Best!

frompenang's picture

Made this several times and it's a firm favourite but don't add the extra water Some peanut butter can be quite sweet so taste it before you decide to add the sugar.. Any curry can only be as good as the paste you use though. The mae ploy ones are not bad but I use the the red curry paste from the mythaicurry range, far and away the best I have ever tried.

macaulady's picture

Cooked this twice and my family love it. But as with any curry it's the quality of the paste that makes the difference, my son works at a very highly rated gastropub and they use the ones from and so do we now. You can tell the difference from the moment the paste hits the pan as the Thai aroma comes right at you! Something else I found out from their site is the massive differences between different brands and types of coconut milk and how they affect your curry. Whatever brand of paste you use you should check out their advice on cooking with coconut milk, made all the difference to my Thai cooking.

Kafie's picture

Made this to the recipe and it was amazing. Not sweet or too hot. Easy to make and easy to adapt for personal preference. Will definitely make again but will 'jiggle' it next time.

immiscibility's picture

Made this today but using king prawns and half an aubergine instead of pork, and it was amazing! I did boil it a little longer than suggested, to thicken the sauce, but noticed it also gets much thicker upon standing too. Very impressed.

Gillers32's picture

Made this the other day,was lovely.

Used Chicken instead of Pork and didnt use the sugar, added 1 red pepper to it.

Only issue I found was that it was quite watery so took longer before it got thicker.

Wouldnt use as much water next time and its an awful lot of baby corn, would rather adde a few more veggies than that much baby corn.

babybobby's picture

I'm glad many people like this. Many great Thai recipes were created by the Southern Thai Muslims, Massaman curry is a good example.

babybobby's picture

This is quite different from the Indian peanut curry I had before. The Indian version uses spices but the Thai version uses red curry paste. I wonder if the idea of using peanut was inspired from India?

roebuckclaire's picture

Really enjoyed this dish! Used 1/2 the amount of sugar and a good splash of fish sauce. I didn't add the additional water and the sauce was a great consistency. I'm not convinced it would feed 4. I got 3 reasonably portions (perhaps we were greedy!) I will definitely make this again!

leamac83's picture

Made this last night and left out the sugar as some other comments suggested and it was delicious! My boyfriend isn't overly keen on satay type dishes so I was wary of a dish with peanut butter but its not too much, its the perfect combination of spicy and peanuty! This will be a regular meal in my house now!!

smurff83's picture

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

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

Bryony29's picture

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

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


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