Thai pork & peanut curry

Thai pork & peanut curry

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(129 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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10th Oct, 2015
This is lovely. I used pork steaks cut into small pieces and had green rather than red Thai curry sauce but the result was delicious.
9th Oct, 2015
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.
22nd Sep, 2015
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.
18th Sep, 2015
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!
17th Jun, 2015
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.
15th Jun, 2015
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.
14th Jun, 2015
This is delicious! and so easy... definitely going to be a regular in this house
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.
27th Apr, 2015
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
2nd Apr, 2015
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.


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