Thai pork & peanut curry

Thai pork & peanut curry

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(133 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
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  • 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.

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Comments, questions and tips

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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.
17th Jan, 2013
Really tasty. This is now on our family favorites list.
16th Jan, 2013
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.
16th Jan, 2013
Delicious, really quick and easy to make will definitely be making again
11th Jan, 2013
Tasty! One of our friends doesn't like pork so substituted for chicken and it still tasted delicious!!
7th Jan, 2013
Really scrummy :-)
7th Jan, 2013
Beautiful, the family loved it!
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,
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 :)
5th Jan, 2013
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!!


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