Thai pork & peanut curry
A Thai dinner. Ready in about 49 minutes. Difficulty: medium.
- 24 minPrep (about)
- 25 minCook (about)
- 49 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 14 oz pork tenderloin
Fresh & other
- Bunch green onion Shopping tip: Green onions (scallions).
- Bunch cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- ¼ cup thai red curry paste
- ¼ cup peanut butter
- 1 tbsp brown sugar
- 1 ⅔ cups + 1 tsp coconut milk
- 6 oz corn
- Juice of 1 lime
- Steamed jasmine rice
Sauces & oils
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
How to make it
Steps in our own plain words.
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Heat the oil in a large pot or flameproof casserole.
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Add the spring onions and coriander stalks.
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Cook for 1 min.
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Add the pork slices.
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Heat for 5 mins until starting to brown.
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Mix in the curry paste and peanut butter.
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After 30 secs, add the coconut milk, soy and sugar, plus ½ can of water.
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Mix well.
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Put a lid on.
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Leave to simmer for 15 mins.
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Stir every so often.
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Remove the lid.
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Add your baby corn and increase the heat.
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Bubble for 3 mins till your corn is cooked plus the sauce has thickened a little.
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Mix in your lime juice and check the seasoning.
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Can be frozen for up to 2 months.
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To cook from frozen: well defrost.
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Heat in a pan on the hob till curry is hot all the way through.
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Dish up scattered with the coriander leaves and rice.
On the side: Naan
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the naan in a hot pan or the oven for 1 to 2 minutes.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.