Thai pork & peanut curry

Thai pork & peanut curry

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(133 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

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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, questions and tips

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28th Nov, 2017
Works well with chicken or huge king prawns too. Don't add the sugar until you add the veg as taste before doing so as you might not want it Thai baby aubergines and sugar snap peas are a nice addition
20th Nov, 2017
This recipe is great and a regular of ours! Very easy and straightforward. I've had it with quorn chicken pieces for a change and these work as they soak up the sauce. I usually add a bit of fish sauce when adding the lime according to taste too.
henrytic's picture
18th Oct, 2017
Wow! This is fab. Found some pork in the freezer and searched for a recipe. Used a leek instead of spring onion and added mange tout to the babycorn. Will try 3tbs of paste next time as quite cheeky.
27th Sep, 2017
Delicious. I used half the quantity of peanut butter and didn't bother with the water. Added sugar snaps and pak choy along with the baby corn at the end for extra veg. Oh and I didn't have any spring onions so used a leek instead - worked just as well.
16th Sep, 2017
Cooked this twice. Think some of the reason why some people are negative about it is they follow the recipe too closely. Don't add the sugar without tasting the sauce; peanut butter and coconut milk can be sweet enough. If you don't add them you might not need the lime juice either. Use the correct type of coconut milk, some brands are better in Pina Coladas's than in curries! Some good advice on the best coconut milk can be found on the mythaicurry website if you Google it. I also use their pastes as they are the best you can buy, might be a little too real for you if you like the supermarket stuff though!
6th Sep, 2017
Made this for dinner for my wife and I. my wife went back for seconds. So I believe it went down well. Very easy to make. Considering I didn't have a lot of time to make dinner I whipped this all up in and hour.. quick and tasty.. so the perfect meal.
5th Sep, 2017
Delicious. I added some fresh ginger and chillies at the outset and some sugar snap peas at the end. Also some Thai basil.
20th Aug, 2017
Staple in our house. Very satisfying and easy to make.
19th Jul, 2017
This was delicious! I left out the sugar, used regular coconut milk and added some diced red pepper to the sauce. I'll definitely make this again.
4th Jul, 2017
Delicious!!! It's easy to make. I extended the cooking time as I wanted my pork to be soft. Perfect!


15th May, 2017
Has anyone tried with Almond Butter?
16th Jul, 2014
Want to try this tonight with chicken instead of pork? Anyone had this?
goodfoodteam's picture
29th Jul, 2014
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.
30th May, 2014
How much is 1/2 a cup of water?
goodfoodteam's picture
29th Jul, 2014
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.
11th May, 2014
This is a regular favourite now in our house :) we have it all the time as it's easy to make and so tasty
3rd Mar, 2014
Could you add curry powder? Do you think that would taste nice with it?
goodfoodteam's picture
10th Mar, 2014
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.
11th Jan, 2018
I do this recipe with butternut squash in cubes instead of corn. I also add extra garlic and fresh ginger and it is delicious! You can easily use chicken or a meaty fish with this sauce too.
8th Apr, 2016
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.