Thai pork & peanut curry

Thai pork & peanut curry

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(271 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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Savio Dsouza's picture
Savio Dsouza
20th Jun, 2020
Just tried this recipe, my partner and I licked our plates clean! That was delicious! I did make a few changes as I didn’t have all the ingredients but it was still awesome!
7th Jun, 2020
Loved it! Added some extra broccoli with the veg at the end, and would use chicken next time. Sauce was fantastic!
26th Apr, 2020
Delicious. Because of what I had in the house I sautéd 5 large leeks instead of the spring onions, used 1kg pork, green paste instead of red, same quantities of the rest of the ingredients but swapped 450 g sliced mushrooms instead of the baby corn and added 3 tbs of a tahini yoghurt dip I had left languishing in the fridge.... Very popular, fed about 10.
20th Mar, 2020
Really tasty dish and quick enough to cook midweek!
14th Mar, 2020
We tried this last night and liked it a lot! I added less red curry paste as I can't do spicy food and we don't like baby corn so used leeks instead (put them in for longer than 3 minutes). Well worth a try!
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.


27th Jun, 2020
What thickness do the pork slices need to be cut to?
lulu_grimes's picture
29th Jun, 2020
Hi, The slices should be quite thin so they are easy to eat in a curry - about 3 mm. Lulu
Charlotte Denny's picture
Charlotte Denny
22nd Jan, 2020
Could this be done in the slow cooker?
CassieBest's picture
22nd Jan, 2020
Hi Charlotte Denny, It would be great in a slow cooker, but I'd suggest changing the cut of pork to a braising cut (something from the leg or shoulder would work). Tenderloin in very lean and would become dry after a long slow cook. We haven't tested it for timings but I'd say 6-8 hrs on a low setting would be good. I hope that helps, let us know how you get on! Cassie (Senior Food Editor, BBC Good Food)
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


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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