Thai Pork & Peanut Curry


Thai Pork & Peanut Curry


  • 1 tbsp Vegetable Oil
  • Bunch Spring Onions, sliced
  • Small 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
  • 400ml Can Light Coconut Milk
  • 175g Pack Baby Corn
  • Juice 1 Lime
  • Steamed Jasmine Rice, to serve


  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.
  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.
  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.
  4. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months.
  5. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.
  6. Serve scattered with the coriander leaves and rice.