Thai pork & peanut curry

Thai pork & peanut curry

  • 1
  • 2
  • 3
  • 4
  • 5
(139 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Jul, 2017
Delicious!!! It's easy to make. I extended the cooking time as I wanted my pork to be soft. Perfect!
2nd May, 2017
4 tablespoons of Peanut Butter is too much, it overpowered everything - Too sweet and sickly. Maybe try 1 Tbsp of Peanut butter and go from there :)
18th Feb, 2017
Delicious! A bit too much sauce for me so next time I'll add more pork and veg.
25th Jan, 2017
Really tasty. Left out water. Added one teaspoon of sugar. Used full fat coconut milk.
12th Jan, 2017
I'm quite an accomplished home cook of Thai and Asian food, so was really looking forward to making this dish. It certainly smelt authentic and looked just like the picture but Uurrgh! FAR too sweet, far too creamy to the point where my husband felt sick.
8th Oct, 2016
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.
28th Sep, 2016
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
4th Sep, 2016
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!
6th Aug, 2016
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.
26th Feb, 2017


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.