Thai pork & peanut curry

Thai pork & peanut curry

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(140 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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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.
thecherub's picture
26th Mar, 2015
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!
4th Mar, 2015
Made this several times and it's a firm favourite but don't add the extra water Some peanut butter can be quite sweet so taste it before you decide to add the sugar.. Any curry can only be as good as the paste you use though. The mae ploy ones are not bad but I use the the red curry paste from the mythaicurry range, far and away the best I have ever tried.
3rd Mar, 2015
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 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
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.
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?


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