Quick and Easy Indian Pork Curry in Coconut Sauce
This flavourful pork curry is a delightful blend of tender pork, fresh vegetables, and a rich coconut milk sauce. Perfect for a comforting meal, this dish is easy to prepare and packed with aromatic spices.
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Servings: 4 Servings
Ingredients
- 500 g (1 lb) pork fillet tenderloin, cut into chunks
- 2 tablespoons olive oil
Aromatics:
- 1 yellow onion, diced
- 25 g (¼ cup) fresh ginger, chopped (1 inch piece)
- 3 cloves garlic, minced
Spices:
- ½ teaspoon ground turmeric
- 2 teaspoons yellow curry powder
- ½ teaspoon chili powder
Vegetables:
- 1 courgette, sliced in half lengthwise and cut into half moons
- 200 g (1 ¼ cups) sweet corn, kernels cut off the cob (or 200 g frozen sweet corn)
For the Sauce:
- 1 tablespoon smooth peanut butter
- 2 teaspoons soy sauce
- 400 ml (14 oz) coconut milk, reduced or full fat
- 1 teaspoon chili flakes, optional
For Serving:
- 3 tablespoons dry roasted peanuts, chopped
- ½ bunch basil, chopped
- ½ bunch coriander, chopped
- 1 lime, sliced into wedges
Instructions
Preparation:
- Prepare the courgette by slicing it into half moons. Cut the corn kernels off the cob or measure 200 g of frozen corn. Set aside.
- Mix the turmeric, curry powder, and chili powder in a small bowl. Dice the onion, chop the ginger, and mince the garlic.
Cooking the Pork:
- Heat 2 tablespoons of olive oil in a cast iron or non-stick pan over medium heat.
- Add the pork chunks and brown them on all sides until golden brown.
- Once browned, add the diced onion, chopped ginger, and minced garlic to the pan. Cook for about 5-6 minutes until the onions are soft and translucent, and the garlic and ginger are fragrant.
Adding Vegetables and Spices:
- Stir in the mixed spices (turmeric, curry powder, and chili powder).
- Add the sliced courgette and corn kernels. Mix well to combine.
Making the Coconut Curry Sauce:
- Pour in the coconut milk, smooth peanut butter, and soy sauce. Whisk well until fully incorporated.
- If desired, add 1 teaspoon of chili flakes for extra heat.
- Gently simmer the curry for 10-12 minutes until the pork is cooked through and the courgettes are tender but still have some texture.
Serving:
- Serve the pork curry over rice.
- Top with chopped dry roasted peanuts, fresh basil, and coriander.
- Serve with lime wedges on the side and naan bread if desired.
Notes
- If you don’t have fresh corn, 200 g of frozen sweet corn works perfectly here.
- You can use natural or traditional smooth peanut butter in this recipe.
- Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Nutrition
Calories: 351kcal | Carbohydrates: 17g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 339mg | Potassium: 912mg | Fiber: 3g | Sugar: 6g | Vitamin A: 561IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 2mg
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