Thai pork & peanut curry

Thai pork & peanut curry

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(275 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


  • 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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Ally Stan
7th Apr, 2016
Amazingly simple thai curry. We substituted the pork with Quorn pieces to make it vegetarian friendly and it really absorbed the flavour (sometimes hard to do with Quorn!) Going to try again without the sugar as per some suggestions. I will never buy a jar of sauce again!
4th Apr, 2016
This curry was delicious! I didn't add sugar as the peanut butter was sweet enough. The whole family found it delicious. I added some roasted butternut squash which was very tasty too!
4th Apr, 2016
Lovely thai curry the family love it.
9th Mar, 2016
AMAZING! I left out the water as I thought it would be too runny. Such an amazing dish and so easy to do.
10th Feb, 2016
Excellent. 5 stars. I made as recipe and no changes. I made this for friends and to make the evening easier for me as host, I froze the dish and reheated as I was cooking two additional Thai dishes. It worked well and I will certainly make this again.
20th Jan, 2016
I really enjoyed this recipe, very easy and quick to make. However I'd like the sauce a little thicker, I'm not sure if the half can of water is needed
14th Oct, 2015
O..M...G... Just had this for dinner tonight and it was absolutely delicious! Because my hubby doesn't like spicy food, I halved the amount of Thai red paste (Sainsbury's) but he said I could've added more... I also added red pepper, green beans and 1tbsp fish sauce. I used half fat coconut milk but didn't add extra water like others suggested, I also omitted the sugar. If you're new to making curries (like me) I would thoroughly recommend this dish!
10th Oct, 2015
This is lovely. I used pork steaks cut into small pieces and had green rather than red Thai curry sauce but the result was delicious.
9th Oct, 2015
Third time I've cooked this now, a firm favourite in our house. I use the "my thai curry" pastes that others here recommend. This time I decided to try making it with their Panang paste as that already has peanuts in it. Much as I loved it with red curry, the Panang version was voted even better with my crowd! I never use light coconut milk as it turns out too watery and has too many additives. Great meal as the nights get colder.
22nd Sep, 2015
Brilliant and simple recipe. Made this last night and it worked perfectly. Had some extra time before serving so made some quick chapati which went with it very well.


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