Thai pork & peanut curry

Thai pork & peanut curry

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(125 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
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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

    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
    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.

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Comments, questions and tips

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henrytic's picture
henrytic
18th Oct, 2017
5.05
Wow! This is fab. Found some pork in the freezer and searched for a recipe. Used a leek instead of spring onion and added mange tout to the babycorn. Will try 3tbs of paste next time as quite cheeky.
pizzalady
27th Sep, 2017
5.05
Delicious. I used half the quantity of peanut butter and didn't bother with the water. Added sugar snaps and pak choy along with the baby corn at the end for extra veg. Oh and I didn't have any spring onions so used a leek instead - worked just as well.
miahome
16th Sep, 2017
5.05
Cooked this twice. Think some of the reason why some people are negative about it is they follow the recipe too closely. Don't add the sugar without tasting the sauce; peanut butter and coconut milk can be sweet enough. If you don't add them you might not need the lime juice either. Use the correct type of coconut milk, some brands are better in Pina Coladas's than in curries! Some good advice on the best coconut milk can be found on the mythaicurry website if you Google it. I also use their pastes as they are the best you can buy, might be a little too real for you if you like the supermarket stuff though!
PaulyParker
6th Sep, 2017
5.05
Made this for dinner for my wife and I. my wife went back for seconds. So I believe it went down well. Very easy to make. Considering I didn't have a lot of time to make dinner I whipped this all up in and hour.. quick and tasty.. so the perfect meal.
Keldy2210
5th Sep, 2017
Delicious. I added some fresh ginger and chillies at the outset and some sugar snap peas at the end. Also some Thai basil.
Mbyweld
20th Aug, 2017
5.05
Staple in our house. Very satisfying and easy to make.
Akerr93
19th Jul, 2017
5.05
This was delicious! I left out the sugar, used regular coconut milk and added some diced red pepper to the sauce. I'll definitely make this again.
ilonamerv
4th Jul, 2017
5.05
Delicious!!! It's easy to make. I extended the cooking time as I wanted my pork to be soft. Perfect!
Ellebellamy
2nd May, 2017
0.05
4 tablespoons of Peanut Butter is too much, it overpowered everything - Too sweet and sickly. Maybe try 1 Tbsp of Peanut butter and go from there :)
NGill
18th Feb, 2017
3.8
Delicious! A bit too much sauce for me so next time I'll add more pork and veg.

Pages

hsherlock
15th May, 2017
Has anyone tried with Almond Butter?
Treamac
16th Jul, 2014
Want to try this tonight with chicken instead of pork? Anyone had this?
goodfoodteam's picture
goodfoodteam
29th Jul, 2014
Hi there. Good idea - the curry would work really well with chicken too. For best results use chopped chicken thighs as they have more flavour than breasts.
rehmy91
30th May, 2014
How much is 1/2 a cup of water?
goodfoodteam's picture
goodfoodteam
29th Jul, 2014
Hi there. Half a can of water refers to half the empty coconut milk can, about 200ml. No need to measure just pour it straight into the can and then the curry.
Lornarachel
11th May, 2014
This is a regular favourite now in our house :) we have it all the time as it's easy to make and so tasty
feedme92
3rd Mar, 2014
Could you add curry powder? Do you think that would taste nice with it?
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there, thanks for getting in touch. In this instance we wouldn't add curry powder as this recipe already contains a Thai curry paste. But if you prefer, you could substitute the paste for powder.
obelia
8th Apr, 2016
This is an absolute staple in our house and freezes really well. I now freeze it without the vegetables, and add them fresh when reheating - just for a slightly better texture.