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!
Green Chilli, Coriander & Coconut Pork Curry
Ingredients
- 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
Instructions
- 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!
Liz Skinner
Tuesday 4th of January 2022
Hi Dan, what would be the best cut of pork for this please?
Dan Toombs
Tuesday 11th of January 2022
Hi Liz I would use shoulder or leg. Thanks Dan
Dan
Wednesday 13th of May 2020
Hi Dan Do you have a precooked pork recipe? I like the precooked lamb and chicken recipes. Maybe it is on your website but I cannot seem to find it. Also can pork be substituted in some of your lamb and chicken curries? Or do the flavors not mix as well with pork?
Thanks Dan
Dan Toombs
Thursday 14th of May 2020
Hi Dan You can use the precooked lamb recipe and replace with pork, that will work fine. I think you could definitely use pork in most of my lamb and chicken curries. With most curries any meat will work. Thanks Dan
sharon smith
Tuesday 31st of March 2015
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/
Kevin | keviniscooking
Wednesday 25th of February 2015
This looks right up my alley and the chilies are no problem. Love heat and flavors here Dan.
Dan Toombs
Thursday 26th of February 2015
Thanks Kevin. You are lucky to have some great chillies over there. Hope you like the recipe. :-)
Dan
Mark Rocky
Wednesday 25th of February 2015
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
Dan Toombs
Thursday 26th of February 2015
Ooops. Thanks for letting me know. About 2 tablespoons black mustard seeds.
Dan