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Thai Pork and Peanut Butter Curry

Thai Pork and Peanut Butter Curry

Prep time:

Cook time:

Serves: 4

Curry is one of the nation’s favourite dishes and this pork and peanut butter curry doesn’t disappoint. It’s perfect for chilly winter evenings and it’s full of flavour. Delicious served with fragrant jasmine rice. 
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  • 1 tbsp vegetable oil
  • 1 bunch spring onions, sliced
  • 1 bunch coriander, stalks finely chopped, leaves picked
  • 400g pork tenderloin, sliced
  • 4 tbsp Thai red curry paste
  • 4 tbsp Whole Earth smooth peanut butter
  • 1 tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 1 can light coconut milk
  • 175g baby corn
  • 1 lime, juice only
  • 1 pack Steamed jasmine rice, to serve


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 Whole Earth 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.

Step 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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