Red Pork Curry with Baby Corn


With the availability of baby corn in supermarkets – mostly from Thailand – it is now possible to compose a quick curry that takes advantage of this crunchy sweet vegetable. This quick and easy curry goes well with plain rice.


  • 450 g (1 lb) lean boneless pork
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornflour
  • 225 g (8 oz) fresh baby corn
  • tablespoons groundnut (peanut) oil
  • 2 tablespoons Thai red curry paste
  • 400 ml (14 fl oz) tinned coconut milk
  • 2 tablespoons fish sauce or light soy sauce
  • 4 fresh kaffir lime leaves or 1 tablespoon lime zest
  • 1 large fresh red Thai chilli, seeded and sliced
  • 2 teaspoons sugar
  • handful fresh basil leaves


Cut the pork into thin slices 5 cm (2 in) long. Put the slices into a bowl and mix in the rice wine, soy sauce, sesame oil and cornflour. Let the mixture sit for about 20 minutes so that the pork absorbs the flavours of the marinade.

Cut the baby corn in half.

Heat a wok or large frying pan over high heat. Add the groundnut oil, and when it is very hot and slightly smoking, add the pork slices and stir-fry them for 1 minute or until they are slightly brown. Remove the pork and drain in a stainless-steel colander set inside a bowl. Add the curry paste to the wok and stir-fry for 30 seconds, then add the baby corn along with the rest of the ingredients, except the basil and the pork. Bring the mixture to a simmer and cook for about 5 minutes. Return the pork to the sauce and simmer for 1 minute, then stir in the basil leaves. Remove and arrange on a warm serving platter, and serve at once.