Solo: Thai Pork & Peanut Curry

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Solo: Thai Pork & Peanut Curry

Thin slices of pork tenderloin stir-fried in a tasty sauce combo of peanuts, corn and Thai red curry. Served on a bed of jasmine rice.

Ingredients to serve 1

  • ¼ tbsp x olive oil (from your pantry)
  • 1 stalk x spring onion – cut off ends and slice
  • 3g x fresh coriander- chop stalks & pick leaves
  • 150g x pork tenderloin – slice (1cm thick)
  • ½ tbsp x Thai red curry paste
  • 1 tbsp x crunchy peanut butter
  • ¼ tbsp x sticky brown sugar
  • ¼ tbsp x soy sauce
  • 100ml x coconut milk
  • ¼ tin x corn kernels – open and drain
  • ¼ x lime – halve and juice
  • ¼ cup x jasmine rice
  • salt (from your pantry)


Step 1

Prepare all the ingredients per the instructions above.

Step 2

Bring a large saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Place a large saucepan onto medium to high heat. When hot, add olive oil, spring onions, and coriander stalks and sauté for 1 minute. Now add the pork slices and stir fry for 5 minutes until lightly browned.

Step 4

Open a space in the middle of the pan and add the curry paste and peanut butter and mix well. Then slowly add the coconut milk stirring constantly. Finally add the sticky brown sugar and soy sauce. Stir well until all combined. Cover with a lid, turn down the heat and allow to simmer for about 15 minutes, stirring occasionally.

Step 5

Finally add the corn kernels and increase the heat. Let it bubble for about 3 minutes, then add the lime juice. Taste to check the seasoning and add a little salt if necessary.

Step 6

To serve, divide the rice between the bowls. Add a serving of pork curry on top. Scatter with the coriander leaves.