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)

AndrewEarle's picture

Best thing that has ever been cooked in this kitchen!

nkgandotra's picture

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

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

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

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

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

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.


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