Thai pork & peanut curry

Thai pork & peanut curry

This Thai pork & peanut curry is a rich, flavorful dish combining tender pork tenderloin with creamy peanut butter and aromatic Thai red curry paste. It's a vibrant and comforting meal perfect for a cozy dinner.

Pork

Prep Time

15 min

Cook Time

25 min

Servings

4

Thai pork and peanut curry is a delightful fusion of bold flavors and creamy textures, characteristic of Thai cuisine's perfect balance of sweet, salty, and spicy notes. The dish features succulent pork tenderloin slices simmered gently in a luscious sauce made from coconut milk, peanut butter, and fragrant red curry paste, creating a luxurious and comforting curry. This recipe showcases the use of fresh aromatics like spring onions and coriander stalks that build depth right at the start of cooking, infusing the oil with wonderful fragrance. The addition of baby corn adds a pleasant crunch and sweetness, balancing the savory richness of the sauce, while lime juice adds a bright, tangy finish that lifts the overall flavor. Traditionally enjoyed with steamed jasmine rice, this curry pairs beautifully with simple sides such as lightly steamed vegetables or a crisp cucumber salad to complement the rich, nutty sauce. It's a versatile and satisfying meal perfect for warming up any evening and can even be prepared ahead and frozen, making weeknight dinners effortless and delicious.

Ingredients

  • 1 tablespoon Vegetable Oil
  • Bunch Spring Onions
  • Bunch Coriander
  • 400 g Pork Tenderloin
  • 4 tablespoon Thai Red Curry Paste
  • 4 tablespoon Peanut Butter
  • 1 tablespoon Brown Sugar
  • 1 tbsp Soy Sauce
  • 400 ml Coconut Milk
  • 175 g Sweetcorn
  • Juice of 1 Lime
  • Steamed Jasmine Rice

Instructions

Begin by heating a tablespoon of vegetable oil in a large saucepan or flameproof casserole over medium heat. Add the chopped spring onions and coriander stalks, allowing them to gently cook for about a minute to release their aromatic flavors into the oil. Next, add the thin slices of pork tenderloin to the pan. Cook the pork for approximately five minutes, stirring occasionally until the edges start to brown beautifully, locking in the juices and developing a lovely caramelized color. Stir in four tablespoons of Thai red curry paste and four tablespoons of peanut butter, combining these with the pork for around thirty seconds to toast the paste and incorporate the peanuty richness. Pour in one tablespoon of brown sugar, one tablespoon of soy sauce, 400ml of coconut milk, and half a can of water. Stir everything thoroughly to blend the flavors. Cover with a lid and let the curry gently simmer for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking. After the simmering period, remove the lid and add 175 grams of baby corn to the dish. Increase the heat slightly and allow the curry to bubble away for three minutes. This will cook the baby corn through while thickening the sauce to a luscious consistency. Finally, stir in the fresh juice of one lime to add a bright and tangy element. Taste and adjust the seasoning if necessary. When serving, scatter fresh coriander leaves on top and accompany with steamed jasmine rice for a truly satisfying meal. Tip: If you want to prepare this curry in advance, it freezes beautifully for up to two months. To reheat from frozen, thoroughly defrost it and warm it gently in a pan on the hob until piping hot throughout.

Quick Info

Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4

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