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Thai pork & peanut curry

Preparation time:
10 minutes
Cooking time:
30 minutes

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy


• 1 tbsp vegetable oil
• bunch spring onions, sliced 1 tsp coriander leaves
• 400g pork tenderloin, sliced
• 4 tbsp Thai red curry paste
• 4 tbsp peanut butter
• 1 tbsp soft brown sugar
• 1 tbsp soy sauce
• 400ml can light coconut milk
• 175g pack baby corn
• 1 green pepper, seeded & chopped
• juice 1 lime
• steamed jasmine rice, to serve


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.

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.

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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