Thai pork & peanut curry

Thai pork & peanut curry

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(125 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • steamed jasmine rice, to serve

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.

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Comments, questions and tips

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middle_pin2
25th Jan, 2017
5.05
Really tasty. Left out water. Added one teaspoon of sugar. Used full fat coconut milk.
Paddysmum
12th Jan, 2017
0.05
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.
Ace_cox
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.
imogen29
28th Sep, 2016
5.05
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
4th Sep, 2016
5.05
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 www.mythaicurry.com 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
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. http://i68.tinypic.com/eungb4.png
angelhair20
26th Feb, 2017
Seriously.........
lizziedaisy
19th Jul, 2016
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
27th Jun, 2016
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
6th Jun, 2016
Really enjoyed this dish, made it to the letter and couldn't fault it! Yum!

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