Thai pork & peanut curry

Thai pork & peanut curry

  • 1
  • 2
  • 3
  • 4
  • 5
(67 ratings)

By

Magazine subscription – 3 issues for £3

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rshardy21's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, really quick and easy to make will definitely be making again

thetruth734's picture

Tasty! One of our friends doesn't like pork so substituted for chicken and it still tasted delicious!!

krissyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really scrummy :-)

jennisalkeld's picture

Beautiful, the family loved it!

bearstakes's picture

First time of doing a thia curry, I used chicken breasts instead of pork, easy to do and very tasty, went down a treat,

christinecronan's picture

This dish tastes very similar to the Lloyd Grossmen, thai curry jars, so I am very chuffed that I can make it myself and should save a packet as those jars are not cheap.

I must admit, I think I was abit generous with the red curry paste (and i like my food hot), so may try 3 tbsp next time. I also added a red pepper to mine to bulk it out a bit as didnt think the recipe amounts were enough for 4 (my 3 (plus me) anyway). Apart from that, nice and simple and went down well with everyone :)

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was GORGEOUS! I used 2 tbsp of the Thai Taste red curry paste as it is quite a hot one and 3 tbsp of peanut butter as that was all I had and left out the sugar - it was spot on. I also added a mixed packet of mange tout and baby corn to vary the vegetables - was really yummy!!

andiet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this and it was lovely, my only criticism would be that it can get a little too sickly sweet (peanut butter and coconut milk), so next time I would probably add a bit of fish sauce. Admittedly, my husband and I were a tad greedy and did go for seconds!

goodfoodhr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night and it was delicious. Very easy to make. I don't like sweetcorn so substituted it for a pack of green veg that contained sugar snap peas, tenderstem broccoli and some asparagus. Not very thai but tasted great!

sllyst's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love red thai curry and this one did not disappoint. Was a really nice change using fork too, even did it with leftover turkey from Xmas, lovely!

sllyst's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love red thai curry and this one did not disappoint. Was a really nice change using fork too, even did it with leftover turkey from Xmas, lovely!

janetnick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely. Easy to make and froze well. Not normally a fan of baby corn but perfect in texture and flavour for this dish.

Pages

Questions

Tips