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Coconut Pork Curry

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Coriander, chilli and coconut pork curry

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.

Making coriander pork curry

Start by frying the red chillies, cardamom pods and mustard seeds.

Making pork curry

Fry the onion for a few minutes and then brown the pork.

Pork curry

Add the coconut milk.

Making pork curry

Stir it in.

Making pork curry

Add the blended coriander and chillies.

Making pork curry

Stir it all up.

Coconut, coriander and chilli curry

Dig in!

Yield: 4 - 6

Green Chilli, Coriander & Coconut Pork Curry

Green Chilli, Coriander & Coconut Pork Curry
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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

  1. Heat the oil in a large balti pan or frying pan.
  2. When hot, add the red chillies, mustard seeds and cardamom pods.
  3. When the mustard seeds begin to pop, add the chopped onions.
  4. Stir it all up to combine and fry the onions until soft and translucent.
  5. Spoon in the garlic and ginger paste along with the cumin.
  6. Add the pork pieces and brown them in the onion mixtures.
  7. Pour in the coconut milk and stir it in with the meat.
  8. Using a blender, blend the fresh coriander with the green chillies and just enough water to blend.
  9. 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,
  10. Sprinkle with the garam masala and season with salt and pepper to taste.
  11. Serve hot.

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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

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