Thai pork & peanut curry

Thai pork & peanut curry

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(65 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

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Comments

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xlittlestephx's picture
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Delicious!!! Even the kids ate it (who are very fussy eaters!) so it must be good. Very easy to make. Big thumbs up from me.

amanda_parker7's picture
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This was one of the tastiest curries I've ever eaten (and the best I've ever cooked!) I used full fat cocunut milk as its all I had and probably a bit more peanut butter than suggested(!) Used tilda jasmine rice, but I couldnt even taste the jasmine so wouldnt bother next time. This is HIGHLY RECOMMENDED!!!!!

kkonthego's picture

This was yet another delicious recipe. Made it for dinner and froze the leftovers for lunches in the week. I will definitely make it again.

Light coconut milk is the key as regular coconut milk would have made it too sweet.

kermie's picture
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This was really really delicious. Restaurant standard!!!! I did change the recipe slightly though, by marinating the pork in some garlic, lime juice and a little oil. I also added some chopped garlic and finely sliced lemongrass to the pan at the beginning with the spring onion etc. The outer leaves of the lemongrass I threw in while simmering. Cant wait the try this out for my next dinner party!!! Will definitely be using this recipe again and again. Give it a go......you won't be disappointed.

gingermut's picture

@yul514: cups is not a measurement recognised in Britain. "bunch" is far more helpful especially since the size of the bunch you use would depend on how much you like coriander.

malta-eat's picture
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Absolutely lovely recipe, as soon as I have read about it I wanted to taste it! Had to leave baby corn out a I didn't have any and couldn't wait...still good!

mckinnon's picture
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This was so easy and tasted fantastic, I will be making this again.

gingerbadcat's picture
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This was delicious and more subtle than expected. I struggled to get 4 tablespoons out of a Barts red curry jar so had to open another ... Are they available in bigger sizes?
My younger daughters face fell when she saw I had put peanut butter in her meal - she hates it! However she loved this. We served broccoli along side - just for colour and extra veg !

dawnytomol's picture

i used blue dragon thai red curry paste and it was perfect! its in a 285g jar which is ample and can be kept in the fridge

last edited: 15:25, 21st Jun, 2013
akkie09's picture
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I added a leek and put in the whole can of corn (425g), just to add some more veg. My boyfriend and me loved this!

fmlester's picture
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Ps I used a teaspoon of sugar rather than 1 tbsp as I don't like sweet curries

fmlester's picture
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Love this recipe. Really easy to prepare and very tasty. Tenderloin is expensive so my butcher suggested diced pork, which he cut into smaller pieces, and I simmered for about an hour. After leaving to rest the pork is really tender. I also used frozen baby corn to make it cheaper - just added them straight from frozen. I also added frozen green beans to bulk it out and a dash of fish sauce for more Thai-ness. Have made it twice in the past week and very pleased. If you like this, search for a similar prawn green curry which is also a staple in our house. I think it's called 15 minute prawn curry.

j-miller's picture
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Really great curry. I added a good dash of fish sauce to add an authentic Thai flavour.

lyraverde's picture
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Woops, forgot to rate!

lyraverde's picture
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This was delicious and very moreish, definitely a keeper for the binder. I made a couple of changes - pork leg steaks because they were on offer and full fat coconut milk because that's all they have in my smallish town and I added some mushrooms to up the veg content - all were fine although the pork was perhaps a little tougher than it would be using the fillet. Apart from that kept everything the same and simply served it with some rice.

I have been looking for a good thai curry recipe for a while and this ticks all the boxes, I love peanuts so I went for the crunchy peanut butter which added great texture and I would think about chucking a few whole salted peanuts in next time with a dash of fish sauce to up the sweet, spicy, salted balance. Well definitely be making again!

jenpen81's picture
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Great curry - i substituted the pork with chicken and added mushrooms. Really nice A++++

vondoyle1's picture
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Yum yum yum, this is now a firm favourite and has been demanded for dinner by a friend on Saturday night

oxana78's picture

Simple and delicious

fargee's picture

Loved this recipe, it was creamy and had a good flavour. I used a jar of red curry paste that was lurking in my fridge but felt it needed some extra chilli to give a little more heat. Next time I will use my own homemade paste. My husband always turns his nose up at recipes that include peanut butter so I forgot to mention that this had peanut butter in it. Surprise, surprise he loved it. Will definitely be making this again

marieb1's picture
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I used Quorn chicken instead of pork, which needed a little less time. It worked really well. A very tasty recipe I’ll make again.

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