Thai pork & peanut curry

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

ThaiPork

Prep

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Cook

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Total

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Serves

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Method

Pork

Ingredients

Units

Vegetable Oil — 1 tbsp

Spring Onions — Bunch

Coriander — Bunch

Pork Tenderloin — 400 g

Thai Red Curry Paste — 4 tbsp

Peanut Butter — 4 tbsp

Brown Sugar — 1 tbsp

Soy Sauce — 1 tbsp

Coconut Milk — 400 ml

Sweetcorn — 175 g

Lime — Juice of 1

Jasmine Rice — Steamed

Method

step 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.

step 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.

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Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.