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Thai Pork and Peanut Curry

Thai · Dinner · Easy

Thai Pork and Peanut Curry

Total
33 min
Prep
15 min
Serves
4
Calories
580
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Thin pork slices and baby corn simmer in a creamy red curry sauce enriched with peanut butter, with lime cutting through the richness.

Peanut butter gives Thai Pork and Peanut Curry a sauce thick enough to cling to tender slices of meat. Red curry paste supplies the aromatic base, and lime juice added off the heat keeps the finish sharp.

Use pork tenderloin rather than a slow-cooking cut and keep the simmer gentle. Stir the peanut butter smooth before adding the meat back, so it disperses evenly instead of leaving thick pockets in the sauce.

CreamySpicyRichOne PanWeeknightDairy-freeEgg-freeHigh-protein

Method

  1. Heat the vegetable oil in a deep skillet over medium-high heat. Sear the pork tenderloin for , turning once, until lightly browned outside. Transfer to a plate.

  2. Reduce the heat to medium. Cook the scallions and cilantro stems for , then add the Thai red curry paste and stir for .

  3. Stir in the peanut butter, brown sugar, soy sauce, coconut milk and water until smooth. Add the baby corn and simmer for , until nearly tender.

  4. Return the pork and any juices to the pan. Simmer gently for , until the pork reaches 145°F. Remove from the heat and rest for , then add the lime juice and cilantro leaves. Serve with the hot cooked jasmine rice.

Forkue tips

  • Use smooth peanut butter with no added sugar if possible; sweetened peanut butter may make the sauce need less brown sugar.

Storing and reheating

Refrigerate for up to 3 days or freeze the curry for up to 2 months. Reheat gently with water to loosen the peanut sauce, and keep the rice in a separate container.

Kitchen gear

Deep skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

580Calories
33gProtein
41gCarbs
32gFat

Thai Pork and Peanut Curry: FAQ

Can I use pork shoulder?

Not with this short cooking method. Shoulder needs a long braise to soften; tenderloin is the cut that suits a quick curry.

Why has the sauce become very thick?

Peanut butter and coconut milk thicken as they reduce and cool. Stir in warm water a spoonful at a time until the sauce flows again.

How do I store and reheat Thai Pork and Peanut Curry?

Refrigerate for up to 3 days or freeze the curry for up to 2 months. Reheat gently with water to loosen the peanut sauce, and keep the rice in a separate container.

How long does Thai Pork and Peanut Curry take?

About 33 min in total: 15 min prep and 18 min cooking.

What do I need to make Thai Pork and Peanut Curry?

The key ingredients are scallions, cilantro, pork tenderloin, thai red curry paste, peanut butter and soy sauce, plus pantry basics.

Any tips for Thai Pork and Peanut Curry?

Use smooth peanut butter with no added sugar if possible; sweetened peanut butter may make the sauce need less brown sugar.

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