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)

mckinnon's picture

This was so easy and tasted fantastic, I will be making this again.

gingerbadcat's picture

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

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

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

fmlester's picture

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

Really great curry. I added a good dash of fish sauce to add an authentic Thai flavour.

lyraverde's picture

Woops, forgot to rate!

lyraverde's picture

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

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

vondoyle1's picture

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

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.

welshkins's picture

Really tasty curry, would recommend this to anybody

delapaul's picture

The whole family loved this, one that i will definately make again. I added peas, mushrooms and sweet corn to bulk it out a bit, and it was delicious :-)

sarahmcgrail's picture

I was really looking forward to this because it has a lot of my favourite ingredients in it but it was rather thin and runny. Maybe I had the wrong expectations (or maybe I just cooked it wrong!). All the kids liked it though which is a plus, especially as we're going to Thailand soon.

jackharry1's picture

Used chicken instead of pork tho !

jackharry1's picture

Delicious!!! Would definatly recommend and cook again!

jackharry1's picture

Delicious!!! Would definatly recommend and cook again!


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