Thai pork & peanut curry

Thai pork & peanut curry

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(121 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 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.
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.
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.
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?
27th Nov, 2014
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!
21st Sep, 2014
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!!
17th Aug, 2014
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!
12th Aug, 2014
Replaced the pork with chicken and aubergine and it was soooo good. Will definitely be making this again :)
29th Jul, 2014
Loved this! Missed out the sugar, swapped the pork for chicken thighs and added some chillies, red and green peppers and mushrooms to thicken the sauce up a bit, was lovely! :)
Costello3694's picture
16th Jul, 2014
Made this recently using chicken instead of pork, had to use an extra tblsp of peanut butter to thicken it up, but it turned out excellent. Take away quality!


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