Thai pork & peanut curry

Thai pork & peanut curry

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(117 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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christinecronan
5th Jan, 2013
This dish tastes very similar to the Lloyd Grossmen, thai curry jars, so I am very chuffed that I can make it myself and should save a packet as those jars are not cheap. I must admit, I think I was abit generous with the red curry paste (and i like my food hot), so may try 3 tbsp next time. I also added a red pepper to mine to bulk it out a bit as didnt think the recipe amounts were enough for 4 (my 3 (plus me) anyway). Apart from that, nice and simple and went down well with everyone :)
eleanormayo
5th Jan, 2013
5.05
This was GORGEOUS! I used 2 tbsp of the Thai Taste red curry paste as it is quite a hot one and 3 tbsp of peanut butter as that was all I had and left out the sugar - it was spot on. I also added a mixed packet of mange tout and baby corn to vary the vegetables - was really yummy!!
andiet
4th Jan, 2013
4.05
Made this and it was lovely, my only criticism would be that it can get a little too sickly sweet (peanut butter and coconut milk), so next time I would probably add a bit of fish sauce. Admittedly, my husband and I were a tad greedy and did go for seconds!
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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