Thai Peanut Pork Curry
Thai Peanut Pork Curry



  • 1 tbsp veg oil
  • 1 bunch of spring onions, sliced
  • Bunch of coriander, stalks chopped and leaves picked
  • 400g sliced pork tenderloin
  • 4 tbsp Thai green curry paste
  • 4 tbsp peanut butter
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 400ml tin of coconut milk
  • 175g baby corn
  • 1 lime, juice only
  • Heat the oil in a saucepan and fry the spring onions and coriander stalks for a minute or so. Add the sliced pork and cook for 5 mins, then stir in the curry paste and peanut butter. 1 minute later, tip in the sugar, soy sauce and coconut milk, along with ½ can of water. Mix together, then simmer with the lid on for 15 mins, stirring occasionally.
  • Add the baby corn to the mixture and bubble uncovered for 4 mins to thicken slightly. Stir in the lime juice, season to taste, then serve with a sprinkling of coriander leaves and jasmine rice.
30 mins
4 serving

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