Thai pork & peanut curry

Thai pork & peanut curry

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(142 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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26th Feb, 2017
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.
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.
6th Jun, 2016
Really enjoyed this dish, made it to the letter and couldn't fault it! Yum!
16th Apr, 2016
This review is coming from a very amateur cook. This recipe has never let me down and is a firm family favourite. The last time I made it I added an extra tbls of the Thai paste and it gave it a real kick.
Ally Stan
7th Apr, 2016
Amazingly simple thai curry. We substituted the pork with Quorn pieces to make it vegetarian friendly and it really absorbed the flavour (sometimes hard to do with Quorn!) Going to try again without the sugar as per some suggestions. I will never buy a jar of sauce again!
4th Apr, 2016
This curry was delicious! I didn't add sugar as the peanut butter was sweet enough. The whole family found it delicious. I added some roasted butternut squash which was very tasty too!
4th Apr, 2016
Lovely thai curry the family love it.
9th Mar, 2016
AMAZING! I left out the water as I thought it would be too runny. Such an amazing dish and so easy to do.
10th Feb, 2016
Excellent. 5 stars. I made as recipe and no changes. I made this for friends and to make the evening easier for me as host, I froze the dish and reheated as I was cooking two additional Thai dishes. It worked well and I will certainly make this again.


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