Thai pork & peanut curry
If you've got coriander, pork tenderloin and thai red curry paste, you're most of the way to this Thai pork: about 70 minutes of cooking across 8 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
You'll use: Saucepan · Pan
Watch how it's made
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Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
What to serve with Thai pork & peanut curry
- Pad See Ew Chicken
- Thai Green Curry Chicken
- Massaman Beef curry Beef
- Pad Thai Seafood
Tips & common questions
How long does Thai pork & peanut curry take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Thai pork & peanut curry via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.