Thai pork & peanut curry

Thai pork & peanut curry

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(110 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, questions and tips

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17th Jun, 2015
Very good. I had a bit of root ginger in the cupboard, so I added that. I also replaced the baby corn with fine green beans.
15th Jun, 2015
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.
14th Jun, 2015
This is delicious! and so easy... definitely going to be a regular in this house
18th May, 2015
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.
27th Apr, 2015
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
2nd Apr, 2015
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
26th Mar, 2015
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!
4th Mar, 2015
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.
3rd Mar, 2015
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
28th Jan, 2015
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.


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