Coriander, chilli and coconut pork curry
This was actually meant to be a chicken curry recipe but at the last minute I realised I didn’t have any chicken. So green chilli, coriander and coconut pork curry it was! The chicken wasn’t missed. In fact, I think this pork version is better.
I like to use lots of green chillies but then I do like my curries spicy. If you’re not sure, just use one or two. You can always add more later.
Pork cooked in this way is super easy. You just need to add all the sauce ingredients and let them do their thing. As the sauce reduces, the pork becomes melt in the mouth tender.
You add garam masala at the end of cooking. You might like to try my homemade version if you have the time.
Start by frying the red chillies, cardamom pods and mustard seeds.
Fry the onion for a few minutes and then brown the pork.
Add the coconut milk.
Stir it in.
Add the blended coriander and chillies.
Stir it all up.
Dig in!
- 750g diced pork
- 2 tablespoons vegetable oil
- 2 dried red chillies
- 2 tablespoons brown mustard seeds
- 5 green cardamon pods
- 2 onions - finely chopped
- 3 tablespoon garlic and ginger paste
- 1 tablespoon ground cumin
- 1 large bunch of fresh coriander
- 5 green chillies ( such as jalepenos) roughly chopped
- 400ml coconut milk
- 1 teaspoon garam masala
- Salt and pepper to taste
- Heat the oil in a large balti pan or frying pan.
- When hot, add the red chillies, mustard seeds and cardamom pods.
- When the mustard seeds begin to pop, add the chopped onions.
- Stir it all up to combine and fry the onions until soft and translucent.
- Spoon in the garlic and ginger paste along with the cumin.
- Add the pork pieces and brown them in the onion mixtures.
- Pour in the coconut milk and stir it in with the meat.
- Using a blender, blend the fresh coriander with the green chillies and just enough water to blend.
- Pour this into the curry and simmer until the meat is good and tender. You may need to add a little water or stock - but not too much,
- Sprinkle with the garam masala and season with salt and pepper to taste.
- Serve hot.
I would like to thank my sponsors Farmer’s Choice for supplying the fantastic free range diced pork and Le Creuset for sending me my favourite balti pan!
Hi Dan
Looks good (and simple) I think I’ll give it a go this weekend.
In the instructions you add Mustard Seeds, but in the ingredients they are not listed.
What sort of mustard seeds did you use (black or yellow) and how much?
Keep up the good work
Mark
Ooops. Thanks for letting me know. About 2 tablespoons black mustard seeds.
Dan
This looks right up my alley and the chilies are no problem. Love heat and flavors here Dan.
Thanks Kevin. You are lucky to have some great chillies over there. Hope you like the recipe. 🙂
Dan
all the foods are very spicy and testy.. its makes me so hungry…. thanks for the post. most of the dishes i have tested.. thanks for sharing. keep updating kevin. http://www.ecashviatext.co.uk/