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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
macaulady
3rd Mar, 2015
5.05
Cooked this twice and my family love it. But as with any curry it's the quality of the paste that makes the difference, my son works at a very highly rated gastropub and they use the ones from www.mythaicurry.com and so do we now. You can tell the difference from the moment the paste hits the pan as the Thai aroma comes right at you! Something else I found out from their site is the massive differences between different brands and types of coconut milk and how they affect your curry. Whatever brand of paste you use you should check out their advice on cooking with coconut milk, made all the difference to my Thai cooking.
Kafie's picture
Kafie
28th Jan, 2015
Made this to the recipe and it was amazing. Not sweet or too hot. Easy to make and easy to adapt for personal preference. Will definitely make again but will 'jiggle' it next time.
immiscibility
10th Jan, 2015
Made this today but using king prawns and half an aubergine instead of pork, and it was amazing! I did boil it a little longer than suggested, to thicken the sauce, but noticed it also gets much thicker upon standing too. Very impressed.
Gillers32
6th Jan, 2015
Made this the other day,was lovely. Used Chicken instead of Pork and didnt use the sugar, added 1 red pepper to it. Only issue I found was that it was quite watery so took longer before it got thicker. Wouldnt use as much water next time and its an awful lot of baby corn, would rather adde a few more veggies than that much baby corn.
babybobby
16th Dec, 2014
I'm glad many people like this. Many great Thai recipes were created by the Southern Thai Muslims, Massaman curry is a good example.
babybobby
16th Dec, 2014
This is quite different from the Indian peanut curry I had before. The Indian version uses spices but the Thai version uses red curry paste. I wonder if the idea of using peanut was inspired from India?
roebuckclaire
27th Nov, 2014
5.05
Really enjoyed this dish! Used 1/2 the amount of sugar and a good splash of fish sauce. I didn't add the additional water and the sauce was a great consistency. I'm not convinced it would feed 4. I got 3 reasonably portions (perhaps we were greedy!) I will definitely make this again!
leamac83
21st Sep, 2014
5.05
Made this last night and left out the sugar as some other comments suggested and it was delicious! My boyfriend isn't overly keen on satay type dishes so I was wary of a dish with peanut butter but its not too much, its the perfect combination of spicy and peanuty! This will be a regular meal in my house now!!
smurff83
17th Aug, 2014
5.05
Wow! This was so yummy! I added a tbsp of fish sauce and left out the sugar. I also only put in 3 tbsp of peanut butter which was perfect for me. Definitely making this again!
Ktmuh88
12th Aug, 2014
5.05
Replaced the pork with chicken and aubergine and it was soooo good. Will definitely be making this again :)

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.