Thai pork & peanut curry
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This Thai pork and peanut curry is one of my go to weeknight dinners because it comes together in just 40 minutes start to finish. The beauty of peanut butter is that it creates an incredibly creamy, rich sauce without needing multiple ingredients or complicated techniques. Plus, peanuts are packed with protein and healthy fats, so you're getting real nutrition alongside pure comfort. The tender pork cooks quickly, and everything simmers together beautifully while you prep a side of jasmine rice. It's an impressive meal that feels restaurant quality but costs a fraction of the price, making it perfect for busy evenings when you want something genuinely delicious without the stress.
Ella x
Ingredients
- 1 tbspvegetable oil
- 1 bunchspring onions sliced
- 1 smallbunch coriander stalks finely chopped(leaves picked)
- 400 gpork tenderloin sliced
- 4 tbspthai red curry paste
- 4 tbsppeanut butter
- 1 tbspsoft brown sugar
- 1 tbspsoy sauce
- 400 mlcan light coconut milk
- 175 gpack baby corn
- 1juice 1 lime
- 1steamed jasmine rice to serve
Detail level
Instructions
- 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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