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Spicy Peanut Ground Pork Stir Fry

Spicy peanut ground pork stir fry is an ultra easy, 15 minute dinner,  jam packed with crunchy veggies and the most simple sauce you will ever make! 

spicy pork stir fry plated with fork

This post was originally published in 2019 and called Thai Peanut Pork Bowl. I revised the post and recipe 2021. 

You have probably heard of the ever popular egg roll in a bowl recipes that have been all over the internet and I love the simplicity of the classic egg roll in a bowl recipe, but wanted to switch it up a bit to my love for spicy peanut flavors. 

Are the ingredients really that simple?

Yes! With only 5 ingredients, this is a perfect weeknight dinner that is on your table in under 15 minutes – just like the ever popular egg roll in a bowl. 

But, with a spicy twist, we are adding red Thai Curry paste and peanut butter to make an ultra simple – super flavorful sauce. 

Ingredient notes and substitutions:

spicy peanut ground pork bowl ingredients

  • Feel free to add any other veggies you like – broccoli and bell peppers are a really great addition. 
  • You can swap out the peanut butter for any nut butter of choice, or even swap to a non nut based sunflower butter! 
  • Have yellow or green curry paste, and not red? No worries either of those curry pastes work. If you leave this ingredient out, this is not going to be the same recipe. 
  • The spice level in this recipe is completely dependent on how spicy your brand of red Thai curry paste you have. You can also adjust the spice level based on your household’s tastes. 
  • Time saver tip: use a bag of coleslaw and skip cutting up cabbage!

This quick weeknight dinner is on the table in 15 minutes, and 4 easy steps!

how to make spicy peanut pork stir fry

Can this be meal prepped or frozen?

Yes, and yes!

This holds up well for 3-4 days for lunch meal preps and even better, you can freeze this!  I freeze this dish in single serving portions using  Souper Cube trays!  

peanut pork stirfry in meal prep container

What to serve your stir fry with ?!

You can eat this as is and that is how I often do that!

You can pair this with rice too, or my all time favorite, udon noodles!

If you pair this with something else, let me know in the comments, I would love to hear what else this spicy pork stir fry!

close up peanut pork stir fry flay lay in bowl

For more Thai inspired flavors, check out this Thai Peanut Hummus and Instant Pot Sticky Garlic Peanut Noodles!

If you give this a try, I want to see your version! Tag me @mealplanaddict on Instagram or post a picture in the Meal Plan Addict Community! 

close up peanut pork stir fry flay lay in bowl

Spicy Peanut Ground Pork Stir Fry

Course: Dinner
Cuisine: American
Keyword: 20 minute dinner, ground pork recipe, spicy pork, stir fry recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 516kcal
Thai peanut ground pork bowls are a slightly spicy, totally peanutty delight that will be on your dinner table in under 15 minutes. 
Print Recipe

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground pork
  • 1-3 tbsp red thai curry paste adjust to taste. Curry pastes vary in spice level.
  • 1/4 cup water
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce
  • 6 cups sliced cabbage
  • 1 cup matchstick carrots
  • peanuts, garnish optional
  • cilantro, garnish optional

Instructions

  • In a large pan, heat the oil.
  • When the oil is hot, add the pork and cook until it is about half way cooked. 
  • Add the curry paste, garlic, peanut butter, and soy sauce, and broth/water to the pan. Let it simmer and stir until the pork is fully cooked.
  • Add the slaw mix and carrots to the pan.
  • Cover and let simmer for 2-3 minutes until the veggies cook down to desired crunch level!
  • Remove from heat. Garnish with peanuts and cilantro. 
  • This recipe reheats really well, and can be stored up to 4 days or freeze for up to 4 months.

Notes

Nutrition information is calculated with out any sides such as rice or noodles. 

Nutrition

Calories: 516kcal | Carbohydrates: 12g | Protein: 35g | Fat: 37g | Fiber: 4g | Sugar: 6g

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20 Comments

  1. 4 stars
    Made this recipe this week – and I must have done something wrong because there was no spice at all.
    In your picture you show Sriracha sauce, is this what you mean by red thai curry paste?
    I used my red thai curry paste that I have in my fridge (3 tsp) and we couldn’t taste it.
    Hoping you can help me problem solve.

  2. 5 stars
    This is a fabulous one-skillet meal! I’ve made it multiple times and it always gets rave reviews from family and friends. We tend to like a little more sauce, so I add additional amounts of the sauce ingredients, plus some hoisin. I’ve also added fresh ginger if I have it on hand. Great recipe, thanks so much for sharing.

  3. 4 stars
    This has been in the dinner rotation for awhile and it’s a fav low carb meal of ours. The first time I made it in the instant pot I over cooked it and the veggies were to soft they didn’t need any time at all! So quick and delish!

  4. 4 stars
    Delicious! Subbed the pork for ground chicken and added a julienned broccoli stalk for some extra veg. I will definitely make this again.

    1. Forgot to add that I served it with Thai wheat noodles that I found at Trader Joe’s. They are microwaveable making this a super easy meal.

  5. We have an acid reflux family. Do you have a non spicy version you’d suggest? I would love to try this!!

  6. My husband this last night and my husband said it’s his new favourite meal! Will be making it again.

  7. 4 stars
    So yummy ! My red curry paste isn’t very spicy so I squeezed some sirracha in there. Also added bit of sugar cause I like sweet then added some broccoli. Such a good meal. Will be a staple in our house. My husband and son LOVE any noodle dishes. I used thin rice noodles that I had saved in the freezer. Soaked up the sauce really well.

  8. Trying this tonight with my daughter who is gluten intolerant, and this is easily adapted with tamari vs soy sauce. Excited for a change up to egg roll in a bowl! I noticed in step #3 you note garlic but it’s not in the ingredient listing (I’ll add a few minced cloves). Just wanted to point that out. Your recipes look awesome, and love the versatility of ground pork!

  9. 4 stars
    Your instructions say add garlic with the other ingredients I don’t see that anywhere in the list?

  10. 5 stars
    Thanks, this is so good and easy! I added 2 Tbs. fish sauce, cremini mushrooms, and yellow pepper. My red curry is crazy hot so I added .5 Tbs.

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