Thai pork & peanut curry

Thai pork & peanut curry

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(108 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • steamed jasmine rice, to serve

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.

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Comments (120)

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.

baskey's picture
5

Really good. I mean really good.

lizleicester's picture
3.75

Lovely flavours in this meal. I forgot the lime juice at the end (again) - derrr. Served with ordinary rice and lots of fresh coriander to sprinkle on top. Delicious.

suechadwick99's picture
5

Brilliant. Works every time . Highly recommend this.

suechadwick99's picture
5

Brilliant. Works every time . Highly recommend this.

xlittlestephx's picture
5

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.whitfield's picture
5

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
5

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
5

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!

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