Thai pork & peanut curry

Thai pork & peanut curry

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mrsdownton
9th Oct, 2015
5.05
Third time I've cooked this now, a firm favourite in our house. I use the "my thai curry" pastes that others here recommend. This time I decided to try making it with their Panang paste as that already has peanuts in it. Much as I loved it with red curry, the Panang version was voted even better with my crowd! I never use light coconut milk as it turns out too watery and has too many additives. Great meal as the nights get colder.
ljatchison
22nd Sep, 2015
5.05
Brilliant and simple recipe. Made this last night and it worked perfectly. Had some extra time before serving so made some quick chapati which went with it very well.
mrsmcbain
18th Sep, 2015
5.05
This is a brilliant recipe, restaurant standard! I tweeted it slightly, halfed the sugar, omitted most of the water & used veggies instead of pork. Still first class. I am quite fussy with my curries & recipes but this is seriously good. Don't doubt trying it, you won't be disappointed!
cshobbs
17th Jun, 2015
3.8
Very good. I had a bit of root ginger in the cupboard, so I added that. I also replaced the baby corn with fine green beans.
Paulajayne35
15th Jun, 2015
3.8
Cooked this and it was really thin and regretted adding the extra water. I checked out the coconut milk section on the mythaicurry website as someone else suggested and it became clear. The “light” coconut milk I was using was 75% water anyway! Surprised to find out even with the regular coconut milk there can be big variations in water content, some brands have twice as much water content as another. A lesson learnt as it took quite a bit of time to reduce it! Used a Thai Taste curry paste and it was so-so, will cook it again with regular coconut milk and a better paste.
EmmaBrooksbank
14th Jun, 2015
5.05
This is delicious! and so easy... definitely going to be a regular in this house
Emma_S89
18th May, 2015
Fantastic curry and dead easy to make! We used chicken instead of pork and added a few more veggies (pepper and spinach). Didn't add the sugar - like many people have said the curry was sweet enough for us! I also don't think you need to add as much water - I found it took ages to thicken so the coconut milk was enough liquid.
tanyah
27th Apr, 2015
5.05
This is a really great recipe. Made it to the letter first time and then tweaked on the second with much better results. For info, I weigh out my peanut butter and spice paste - 4tbsps = 60g. I added just a sprinkle of palm sugar instead of the brown sugar (too sweet). I browned the pork and added it in at the end otherwise it gets too tough will all that boiling, just doesn't need it. Would be just as nice with chicken or quorn chicken peices. I doubled the recipe and it fed 5 of us so I think we are VERY GREEDY!!
kirtony's picture
kirtony
2nd Apr, 2015
5.05
Beautiful! This will become a regular in our house. I didn't have any fresh coriander so used 1tbsp of ground coriander. I also added a tbsp of ground ginger and a couple of handfuls of baby spinach.
thecherub's picture
thecherub
26th Mar, 2015
5.05
We both LOVED this dish. I will be making this again often! Swapped corn for red pepper as he's not a fan of corn and just used the coconut milk and a dash of water, it didn't need any more. Great recipe. Thanks Cassie Best!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.