Thai pork & peanut curry

Thai pork & peanut curry

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(113 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
  • 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
    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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goodfoodhr
3rd Jan, 2013
5.05
Made this last night and it was delicious. Very easy to make. I don't like sweetcorn so substituted it for a pack of green veg that contained sugar snap peas, tenderstem broccoli and some asparagus. Not very thai but tasted great!
sllyst's picture
sllyst
3rd Jan, 2013
5.05
I love red thai curry and this one did not disappoint. Was a really nice change using fork too, even did it with leftover turkey from Xmas, lovely!
sllyst's picture
sllyst
3rd Jan, 2013
5.05
I love red thai curry and this one did not disappoint. Was a really nice change using fork too, even did it with leftover turkey from Xmas, lovely!
janetnick
2nd Jan, 2013
5.05
This was lovely. Easy to make and froze well. Not normally a fan of baby corn but perfect in texture and flavour for this dish.

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