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Thai Pork & Peanut Curry

Thai Pork & Peanut Curry


Heat the oil in a large saucepan. 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. Serve scattered with the coriander leaves and rice


  1. 1 tbsp vegetable oil
  2. bunch spring onions, sliced
  3. small bunch coriander, stalks finely chopped, leaves picked
  4. 400g pork tenderloin, sliced
  5. 4 tbsp Thai red curry paste
  6. 4 tbsp peanut butter
  7. 1 tbsp soft brown sugar
  8. 1 tbsp soy sauce
  9. 400ml can light coconut milk
  10. 175g pack baby corn
  11. juice 1 lime
  12. steamed rice, to serve

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