Thai pork & peanut curry
Thai pork & peanut curry from Thailand.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 24 min
- Rest
- None
- Total
- 34 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Thai pork & peanut curry is listed as pork from Thailand. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
12 ingredients. Tap each one once it's out on the bench.
Ingredients
- Neutral oil15 ml
- Spring onionto taste
- Corianderto taste
- Pork400 g
- Thai red curry paste59 ml
- Peanut butter59 ml
- Brown sugar15 ml
- Soy sauce15 ml
- Coconut milk400 ml
- Corn175 g
- Lime1
- Riceto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
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.
6 min
Step 2
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.
15 min
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.
3 min
Nutrition
Per serving · estimate
- Calories
- 619 kcal
- Protein
- 34.8 g
- Carbs
- 20.8 g
- Fat
- 46.3 g
- Saturated fat
- 25.9 g
- Fibre
- 4.7 g
- Sugar
- 9.3 g
- Sodium
- 297 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Shellfish
- Peanuts
- Soy
- Wheat
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
pork → mushroom
Chopped mushrooms plus a splash of soy. Different dish, same comfort.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
lime → lemon
Works in most savoury cooking. Desserts may notice.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Thai pork & peanut curry take?
34 min all in — 10 min prep, 24 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Shellfish, Peanuts, Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
8 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Dutch oven, Mixing bowl.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much brown sugar?
1 tbsp of Brown sugar.
How much soy sauce?
1 tbsp of Soy sauce.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. pork → mushroom. Chopped mushrooms plus a splash of soy. Different dish, same comfort. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. lime → lemon. Works in most savoury cooking. Desserts may notice.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.