Thai pork & peanut curry

Thai pork & peanut curry

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(140 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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pwhyton
20th Jan, 2013
Cooked this today, absolutely glorious 4 clean plates and another family favorite
laevans
19th Jan, 2013
One of my children cannot tolerate peanuts but can eat other nuts - can anyone suggest a suitable replacement? Thanks
yul514
18th Jan, 2013
This was delicious and easy to make. I prepared using chicken rather than pork. I found the ingredients for coriander and onions vague. I would suggest about 1-1/2 cups coriander and 5 springs onions (rather than saying "bunch". I am also not a fan of baby corn and will next time substitute with mushrooms and red pepper.
cwiemold
17th Jan, 2013
5.05
Really tasty. This is now on our family favorites list.
g_vt77
16th Jan, 2013
4.05
Great dish with lots of flavour. Very easy to make and freezes well. I served with rice noodles and used crunchy peanut butter for added texture. Will definitely make again.
rshardy21
16th Jan, 2013
5.05
Delicious, really quick and easy to make will definitely be making again
thetruth734
11th Jan, 2013
Tasty! One of our friends doesn't like pork so substituted for chicken and it still tasted delicious!!
krissyb
7th Jan, 2013
5.05
Really scrummy :-)
jennisalkeld
7th Jan, 2013
Beautiful, the family loved it!
bearstakes
5th Jan, 2013
First time of doing a thia curry, I used chicken breasts instead of pork, easy to do and very tasty, went down a treat,

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