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.
Whole Earth Trees Thank you!

Keep an eye on your inbox to discover our special offers, free samples and the chance to enter our amazing competitions!

We will be sorry to see you go

If you decide you’re missing your Whole Earth emails packed with news, offers and competitions, you can always re-subscribe via our website.

Whole Earth Trees Whole Earth Trees