Easy Pork Curry

Easy Pork Curry

Yield: 4-6
Preparation Time: 15 minutes
Cooking Time: 60 minutes



  • 2 Tbsp olive oil (divided)
  • 1 small white onion
  • 2 cloves garlic, minced
  • 1 Tbsp minced ginger
  • 2 Tbsp curry powder
  • 2 cups diced tomatoes, drained
  • 1 can coconut milk (light or full fat)
  • 1 cup chicken stock
  • 1 boneless pork picnic roast or shoulder blade roast (2-3 lb)
  • 4 cups basmati rice, cooked as per package directions
  • Fresh cilantro
  • 1 lime, cut into wedges

Cooking Instructions:

  1. In a large heavy pot over high heat add olive oil and onion. Cook 3-5 minutes, or until onions are translucent.
  2. Lower heat to medium-high, add garlic and ginger. Cook, stirring constantly for 1 minute. 
  3. Add curry powder, stirring into onion mixture for 15 seconds. 
  4. Add diced tomatoes, coconut milk and chicken stock stirring mixture until well incorporated. Continue to heat mixture over medium-high heat until ready to add pork.
  5. Cut pork roast into 1 inch pieces. In a large skillet over high heat, add 1 tbsp olive oil. Add cubed pork, working in batches if pan is too small. Sear pork on all sides, approximately 1-3 minutes. 
  6. Add seared pork to pot with curry mixture and reduce heat to low. Cover and simmer for 30-45 minutes, or until internal temperature of pork has reached 160°F.
  7. Serve spooned over a bowl of basmati rice, topped with fresh cilantro and a squeeze of lime.

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