Tender pieces of pork cooked in a simple, creamy Thai-style peanut sauce. This Easy Peanut Pork with Crunchy Veg is incredibly tasty and quick to make—perfect for tonight’s dinner.
This dish works brilliantly packed with crunchy vegetables—green beans, mange tout (snow peas), bell peppers and beansprouts all shine in the peanut sauce. Use whatever veg you have on hand: broccoli, thinly sliced carrots, courgette or asparagus are all great options. You’ll easily get a generous serve of vegetables without it feeling like a chore.
If you prefer a different protein, swap the pork for thin-sliced steak or chicken (reduce simmering by about 20 minutes). You can also make it vegetarian by leaving out the meat entirely and adding extra vegetables or tofu.
The secret ingredient? Peanut butter. Mixed into coconut milk and stock, it creates a rich, nutty sauce that tastes far better than peanut butter eaten on its own. Balance the flavours with lime juice, fresh chillies and chopped coriander for brightness.
Easy Peanut Pork with Crunchy Veg Recipe:
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Easy Peanut Pork with Crunchy Veg
10
50
1
Ingredients
- 1 tsp olive oil
- 1 onion peeled and chopped
- 4 lean pork loin steaks cut into bite-size chunks (all visible fat removed)
- 1 heaped tbsp ground coriander
- 1 red chilli chopped finely
- 1 cup (240ml) chicken or vegetable stock
- 1 cup (240ml) full fat coconut milk
- 2 heaped tbsp peanut butter check label if you need gluten free
- Juice of 1 and a half limes
- 1 cup (125g) chopped green beans
- 1 cup (100g) roughly chopped mangetout / snow peas
- ½ red bell pepper chopped into chunks
- 1 cup (100g) beansprouts fresh or drained canned
Toppings:
- Handful of chopped coriander
- 1 red chilli chopped
- 2 tbsp chopped unsalted peanuts
- Wedges of lime
To Serve:
- Boiled rice
- Or vermicelli noodles fried with a little oil
- Dark soy sauce or tamari (for gluten free)
- Spring onions / scallions
- Black sesame seeds
Instructions
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Heat the oil in a large, lidded pan. Add the onion and cook gently for a couple of minutes until soft and translucent.
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Turn up the heat, add the pork and cook for about 5 minutes, stirring regularly, until the pieces are well sealed.
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Stir in the ground coriander and finely chopped red chilli. Add the stock, coconut milk, peanut butter and the juice of 1 lime. Bring to a gentle bubble, cover and simmer gently on low–medium heat for 30 minutes, stirring every 7–8 minutes to prevent sticking. Add a splash of water if the sauce looks too thick.
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After 30 minutes, add the remaining lime juice, green beans, mangetout and red pepper. Stir and cook for 5 minutes with the lid off. If needed, add a splash of water. Stir in the beansprouts and cook for a further minute. Spoon into a serving dish and top with chopped coriander, sliced red chillies, chopped peanuts and lime wedges.
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Serve with boiled rice or fried vermicelli noodles. Optionally offer dark soy sauce or tamari at the table for extra seasoning.
Notes
Nutritional information is per serving and does not include rice or noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.