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)

Ace_cox's picture

This dish is amazing! A taste sensation, it's hard not to eat it 3 times a week. Really great with simple Bazmati rice. It works best when the pork is sliced as thinly as you can manage - makes it feel like there's lots of pork to go around.

imogen29's picture

I've cooked this a couple of times now and it's been brilliant every time! It's very easy to make and has room for tweaking to how you like - I find it doesn't need the extra water once the coconut is in and usually add a little more curry paste

wokgirl's picture

This has to be one of my favourite recipes on this site. Have cooked it so many times now. I always use a full fat coconut milk however as I find the lite stuff too runny. I also like to add some Thai basil that Waitrose sell.I also firmly believe that the curry paste used can turn a good dish into a stunning dish. Have been using the ones from for a long time and they are simply in a different league. I find that the kids love to eat this with Thai sticky rice!

sym100's picture

Nutrition note: For the calorie conscious, dont take the 388 value without checking your ingredients! After logging each item separately, I found the calorie count was about 445kcal per portion (and thats without the brown sugar).

here is a link to my MFP page with the nutrition values i use (so you can get an idea). The curry paste entry is incorrect though, it should be about 37kcal and a non fatal amount of salt.

lizziedaisy's picture

Absolutely love this. Four tbsp of paste is spicy but rounds out well with the peanut butter. I added a big heap of chopped ginger with the spring onions, and a tbsp of fish sauce when it was all cooking. Doubled the soy sauce. I think this would work really well with salmon or chicken.

DeRossi's picture

Tried this recipe and it came out delicious! Added some grated ginger and some fish sauce. Next time I think I'll add some Thai Basil too, I think it would go great with the peanut.

michmush77's picture

Really enjoyed this dish, made it to the letter and couldn't fault it! Yum!

ThePeets's picture

This review is coming from a very amateur cook. This recipe has never let me down and is a firm family favourite. The last time I made it I added an extra tbls of the Thai paste and it gave it a real kick.

Ally Stan's picture

Amazingly simple thai curry. We substituted the pork with Quorn pieces to make it vegetarian friendly and it really absorbed the flavour (sometimes hard to do with Quorn!) Going to try again without the sugar as per some suggestions. I will never buy a jar of sauce again!

sozzle79's picture

This curry was delicious! I didn't add sugar as the peanut butter was sweet enough. The whole family found it delicious. I added some roasted butternut squash which was very tasty too!

leewest's picture

Lovely thai curry the family love it.

charlottealbert's picture

AMAZING! I left out the water as I thought it would be too runny. Such an amazing dish and so easy to do.

tmreynolds's picture

Excellent. 5 stars. I made as recipe and no changes. I made this for friends and to make the evening easier for me as host, I froze the dish and reheated as I was cooking two additional Thai dishes. It worked well and I will certainly make this again.

Scubalu's picture

I really enjoyed this recipe, very easy and quick to make. However I'd like the sauce a little thicker, I'm not sure if the half can of water is needed

jollygiantswife's picture

O..M...G... Just had this for dinner tonight and it was absolutely delicious! Because my hubby doesn't like spicy food, I halved the amount of Thai red paste (Sainsbury's) but he said I could've added more... I also added red pepper, green beans and 1tbsp fish sauce. I used half fat coconut milk but didn't add extra water like others suggested, I also omitted the sugar. If you're new to making curries (like me) I would thoroughly recommend this dish!

lizleicester's picture

This is lovely. I used pork steaks cut into small pieces and had green rather than red Thai curry sauce but the result was delicious.

mrsdownton's picture

Third time I've cooked this now, a firm favourite in our house. I use the "my thai curry" pastes that others here recommend. This time I decided to try making it with their Panang paste as that already has peanuts in it. Much as I loved it with red curry, the Panang version was voted even better with my crowd! I never use light coconut milk as it turns out too watery and has too many additives. Great meal as the nights get colder.

ljatchison's picture

Brilliant and simple recipe. Made this last night and it worked perfectly. Had some extra time before serving so made some quick chapati which went with it very well.

mrsmcbain's picture

This is a brilliant recipe, restaurant standard! I tweeted it slightly, halfed the sugar, omitted most of the water & used veggies instead of pork. Still first class. I am quite fussy with my curries & recipes but this is seriously good. Don't doubt trying it, you won't be disappointed!

cshobbs's picture

Very good.
I had a bit of root ginger in the cupboard, so I added that. I also replaced the baby corn with fine green beans.


Questions (7)

Treamac's picture

Want to try this tonight with chicken instead of pork? Anyone had this?

goodfoodteam's picture

Hi there. Good idea - the curry would work really well with chicken too. For best results use chopped chicken thighs as they have more flavour than breasts.

rehmy91's picture

How much is 1/2 a cup of water?

goodfoodteam's picture

Hi there. Half a can of water refers to half the empty coconut milk can, about 200ml. No need to measure just pour it straight into the can and then the curry.

Lornarachel's picture

This is a regular favourite now in our house :) we have it all the time as it's easy to make and so tasty

feedme92's picture

Could you add curry powder? Do you think that would taste nice with it?

goodfoodteam's picture

Hi there, thanks for getting in touch. In this instance we wouldn't add curry powder as this recipe already contains a Thai curry paste. But if you prefer, you could substitute the paste for powder.

Tips (1)

obelia's picture

This is an absolute staple in our house and freezes really well. I now freeze it without the vegetables, and add them fresh when reheating - just for a slightly better texture.