Thai pork & peanut curry

Thai pork & peanut curry

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(226 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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2nd Dec, 2019
A definite keeper! Great curry to have on a chilly evening. I used the My Thai Curry pastes you can buy online, world of difference between hand cooked pastes and supermarket gloop. I first made it with red curry paste but also use the Panang paste which has peanuts in it. Check out their advice on coconut milk too, so important, I had never before realised the differences between brands of coconut milk, many just not suitable for curry.
8th Nov, 2019
This is really easy and so delicious! I use half the amount of peanut butter, omit the sugar and add a sliced red pepper at the beginning and some mange touts or sugar snap peas with the baby corn at the end. Yum!
Neil Dent's picture
Neil Dent
21st Oct, 2019
Delicious, rich and creamy. I blitzed and sauteed some ginger, garlic and fresh chilies to start with, and added a sliced onion to the spring onions. I also left out the sugar due to personal preference. Looking forward to making it again, and may swap out the baby corn for some nice crunchy broccoli or mangetout.
Olivia Heathcote's picture
Olivia Heathcote
20th Jun, 2019
Love this recipe! Takes 30 minutes overall & if you want to lower the fat content, just use light coconut milk & skip the extra water - tastes the same I've tried both. I also lower the peanut butter to 3 tbsp & only use half the lime :)
atscotland's picture
29th May, 2019
Made this tonight and it very good. I will use chicken next time.
Karen Rhoades
13th Oct, 2018
As a lover of true authentic thai cuisine this hit the spot! Didn't put in the water as recipe states and cut down cooking time as I felt it didn't need to simmer for 15 mins before adding the corn. I also added some fine beans and at the end of the cooking added some fish sauce and another tablespoon of peanut butter it brought it alive. I will definitely be making this again and as my husband said he would gave gladly paid money for it in any thai restaurant !!
Sophie Louise's picture
Sophie Louise
1st Sep, 2018
I made this as a week night dinner for my husband. He absolutely devoured the whole thing. Making it for my in laws this weekend when they come over for Sunday dinner. So easy to make! Love it!
Katy Mead's picture
Katy Mead
26th Aug, 2018
I made my own red Thai curry paste using the BBC good food recipe. Used 260 grams of prawns and added sugar snap peas in addition. Used crunchy unsalted peanut butter and a tin of coconut milk. Without realising it I missed out the half can of water but it didn't need it anyway. I like big portions so it served 2 people. Delicious.
1st Jul, 2018
I made this today. I left out the sugar and served it with sweet chilli rice. Absolutely delicious. My fussy son ate everything on his plate!
24th Apr, 2018
Family loved this, I did use left over bbq pork shoulder, green beans instead of corn, and a bit of red pepper. This will be made again!


15th May, 2017
Has anyone tried with Almond Butter?
16th Jul, 2014
Want to try this tonight with chicken instead of pork? Anyone had this?
goodfoodteam's picture
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.
30th May, 2014
How much is 1/2 a cup of water?
goodfoodteam's picture
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.
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
3rd Mar, 2014
Could you add curry powder? Do you think that would taste nice with it?
goodfoodteam's picture
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.
11th Jan, 2018
I do this recipe with butternut squash in cubes instead of corn. I also add extra garlic and fresh ginger and it is delicious! You can easily use chicken or a meaty fish with this sauce too.
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.
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