Looking for a quick and easy Indian-style pork curry recipe? Look no further! This 30-minute recipe is made with lean pork loin, traditional Indian spices, and creamy coconut milk. It's perfect for a weeknight meal or a weekend curry night.
Not only are curries incredibly easy to make and affordable but they have such bold flavour and can be adapted in hundreds of different ways. This creamy coconut chicken curry is always a favourite as are these curry chicken thighs. And this creamy pork curry should absolutely be served with this homemade naan bread.
- ⭐️ Why you'll love this quick and easy pork curry
- 🧾 Key ingredients needed for this Indian style curry
- 👩🏻🍳 How to make pork curry in 4 easy steps
- 💡Top tip
- 🥡 Storage
- How to make the perfect coconut pork curry recipe
- 💭 FAQ
- Quick and easy curry recipes
- Find these recipes as part of the weekly meal plans
- Quick and Easy Indian Pork Curry in Coconut Sauce
⭐️ Why you'll love this quick and easy pork curry
- The combination of the rich, flavourful pork with the creamy, coconut-y curry sauce is incredible!
- Pork curry can be made with a variety of different vegetables, like frozen sweet corn and fresh courgette, making it a great way to use up whatever you have on hand.
- This simple pork curry can be made in just a few simple steps, making it a great option for a weeknight meal.
- It's affordable. Pork is a relatively inexpensive meat, making pork curry a budget-friendly option.
- Warming and comforting. There's something about a bowl of hot, flavorful coconut pork curry that just hits the spot on a cold day.
🧾 Key ingredients needed for this Indian style curry
- Meat- pork loin
- Aromatics- garlic, onion, and fresh ginger
- Sauce- coconut milk, peanut butter, soy sauce
- Spices-curry powder, turmeric
- Vegetables- sweetcorn, courgette, optional extras: cauliflower, potatoes, broccoli, red onions
See recipe card for quantities.
👩🏻🍳 How to make pork curry in 4 easy steps
Browning the pork
- Dice the pork into bite-sized pieces and season with salt and pepper.
- Heat some oil in a pan and once the oil is hot (it will shimmer) add the pork to the pan and sear it well on all sides until golden brown.
Adding the spices and vegetables
- Once the pork has browned add in the chopped vegetables and spices. Continue to cook until the garlic is fragrant and the vegetables have started to soften.
- Stir in the spices, until all the vegetables and pork are evenly coated.
Making the coconut cream sauce
- Pour the coconut milk into the pot and bring to a gentle simmer. Stir in the peanut butter until melted. Squeeze in the lime juice and add in some chilli flakes for some extra heat.
Perfecting the seasoning
- Taste and adjust the seasoning. Add in some extra spices or chilli flakes to create the perfect balance of flavours.
Use leftover roast pork to make this a really quick and easy dinner. Be sure to remove any excess fat or skin from the pork before adding it to the pan.
- Storage directions Storage: Once the pork curry has cooled down, transfer it to an airtight container. Place the container in the refrigerator. The pork curry can be stored in the fridge for up to 3 to 4 days.
- Reheating: Take out the desired portion of pork curry from the fridge. Transfer it to a microwave-safe dish or a saucepan. If using a microwave, cover the dish loosely with a microwave-safe lid or microwave-safe plastic wrap to prevent splattering. Reheat the pork curry in the microwave or on the stovetop, stirring occasionally, until it is thoroughly heated. *Ensure that it reaches a safe internal temperature before consuming.
- Freezing: Allow the pork curry to cool completely if you intend to freeze it. Transfer the curry to airtight freezer-safe containers or freezer bags. Label the containers with the date and contents for easy identification. Place the containers in the freezer. The pork curry can be frozen for up to 3 months.
- Thawing and Reheating from Frozen: Remove the frozen pork curry from the freezer. Thaw it overnight in the refrigerator. Once thawed, follow the reheating instructions mentioned above to heat the curry thoroughly before serving.
How to make the perfect coconut pork curry recipe
- Tough or Dry Meat: Lean cuts of pork, such as loin, can become tough or dry if overcooked. To prevent this, make sure to cook the pork just until it is tender and cooked through. Avoid overcooking or simmering for too long.
- Lacking Flavour: If the curry lacks flavour, it may be due to insufficient seasoning or improper spice combination. Ensure you use a variety of Indian spices, like cumin, coriander, turmeric, and garam masala, to build layers of flavour. Adjust the spices according to your taste preferences and consider adding additional salt or seasonings if needed.
- Insufficient Thickness or Creaminess: If the curry turns out too thin or lacks creaminess, it may be due to not simmering it for long enough or using an inadequate amount of coconut milk. Allow the curry to simmer gently, uncovered, to thicken the sauce. Additionally, ensure you're using enough coconut milk to achieve the desired consistency.
- Spiciness Overwhelming: If the curry ends up too spicy for your liking, it could be due to using too much chili powder or adding other hot spices. To balance the heat, you can add more coconut milk or a dollop of yogurt to mellow out the spiciness. Adjust the amount of chili powder or other hot spices to suit your tolerance level.
If the curry turns out too thin or lacks creaminess, it may be due to not simmering it for long enough or using an inadequate amount of coconut milk. Allow the curry to simmer gently, uncovered, to thicken the sauce. Additionally, ensure you're using enough coconut milk to achieve the desired consistency.
If the curry lacks flavour, it may be due to insufficient seasoning or improper spice combination. Ensure you use a variety of Indian spices, such as cumin, coriander, turmeric, and garam masala, to build layers of flavour. Adjust the spices according to your taste preferences and consider adding additional salt or seasonings if needed.
Yes, you can use other cuts of pork, such as pork shoulder or pork belly. However, you may need to adjust the cooking time accordingly.
Absolutely! You can substitute the pork with tofu, paneer (Indian cottage cheese), or a medley of vegetables like potatoes, carrots, and bell peppers to create an incredible vegetarian curry.
Quick and easy curry recipes
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Quick and Easy Indian Pork Curry in Coconut Sauce
- 500 g (2 cups) pork fillet tenderloin, cut into chunks
- 2 tablespoons (2 tablespoons) olive oil
- 1 (1) yellow onion, diced
- 1 inch (1 inch) fresh ginger, chopped
- 3 cloves (3 cloves) garlic, minced
- ½ teaspoon (½ teaspoon) ground turmeric
- 2 teaspoons (2 teaspoons) yellow curry powder
- ½ - 1 teaspoon (1 ½ teaspoon) chilli powder
- 1 (1) courgette, sliced in half length wise and cut into half moons
- 2 (2) ears sweet corn, kernels cut off *See note 1
For the sauce
- 1 tablespoon (1 tablespoon) smooth peanut butter *See note 2
- 2 teaspoons (2 teaspoons) soy sauce
- 400 ml (1) tin coconut milk, reduced or full fat
- 1 teaspoon (1 teaspoon) chilli flakes, optional
- 3 tablespoons (3 tablespoons) dry roasted peanuts, chopped
- ½ (½) bunch each basil and coriander, chopped
- 1 (1) lime sliced into wedges
- Curries are the easiest to make when you have all the ingredients ready to go. So, start by slicing courgette and cut the corn off the cob and set aside. Mix the spices in a bowl and chop the onion.
Cooking the pork
- Cut the pork loin into bite-size cubes and set aside while you heat some olive oil in a cast iron or non-stick pan. Brown the pork fillet over medium heat.
- Once the pork is golden brown on all sides, add in the onions, ginger and garlic. Let everything gently cook until the onions are soft and translucent and the garlic and ginger are fragrant (about 5-6 minutes).
- Mix in the turmeric, curry powder and chilli powder. Add in the courgette and corn. Make sure everything is mixed well.
Making the coconut curry sauce
- Pour in the coconut milk, peanut butter and soy sauce. Whisk well until it's all incorporated. If you need some more heat add in the chilli flakes. Gently simmer the sauce for 10-12 minutes until the pork is cooked through and the courgettes are tender but retain some texture.
- Serve this pork curry with rice and top it with chopped peanuts and fresh chopped basil and coriander and serve with a side of naan bread.
- 1- If you don’t have fresh corn then 200g of frozen sweet corn works perfectly here.
- 2- You can use natural peanut butter in this recipe or the traditional kind, just make sure it’s smooth.
- 3- For leftovers store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.