Thai red curry

This recipe is so easy, I feel like it was a cheat meal. There is prep to do, but it’s all quick and not messy.

I had this with Thai jasmine rice and happily, both dishes take pretty much the same time to cook, so I started on the rice after step 1 below, and then could just leave it to cook until just before the red curry was ready.

With the recipe I found online I did initially worry it might be a bit ‘brothy’, but the sauce surprised me in how quickly it thickened. The amounts below will easily serve four – and BBC Good Food assures me it will freeze well so that’s what I’ve done with the remaining amount.


  • 1 tbsp coconut (or preferred cooking) oil
  • 4 – 6 spring onions
  • small bunch corianderthai
  • 400g pork tenderloin
  • 4 tbsp Thai red curry paste
  • 4 tbsp peanut butter
  • 1 tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 400ml coconut milk
  • 130g baby corn
  • 50g green beans
  • juice of 1 lime

Do your prep first for calm, quick cooking later:

  • slice spring onions
  • finely chop coriander
  • slice the pork tenderloin
  • measure out the required quantities of curry paste, peanut butter, sugar and soy sauce
  • start prepping for the rice, or any sides, if needed.

Then, in your ocean of calm, begin:

  1. Heat the oil in a large saucepan. Add the spring onions and coriander stalks and cook for about a minute until slightly softened. Then add the pork slices and cook for 5 minutes or until starting to brown.
  2. Stir in the curry paste and peanut butter. Stir briefly, then add in the sugar, soy sauce and coconut milk, plus another half tin’s worth of water. Mix well and allow to simmer, uncovered for about 15 minutes – the sauce should thicken at this point, but you’ll need to keep stirring occasionally to ensure a skin doesn’t form over the top.
  3. Add the baby corn and green beans and cook for another 5 – 10 mins. Stir in the lime juice and check the seasoning. When you’re happy, serve with some Thai rice and a garnish of basil.

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