Coconut Pork Curry

Servers 4 Main Courses Coconut Pork Curry
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Ingredients

1 Lb. boneless pork loin (cut into 1-inch cubes)

2 Cups of coconut milk (1 can of 13.5oz)

4 Garlic cloves (chopped)

1 Medium white onion (julienne/sliced)

1 Tablespoon of canola oil

1/3 Cup of fresh cilantro (chopped, stems + leafs)

1/3 Cup of peanuts

 

Spices

1 Tablespoon of yellow curry powder

1/2 Teaspoon of turmeric powder

1/2 Teaspoon of ginger powder

1/4 Teaspoon of cayenne pepper

1/4 Teaspoon of clove powder

1/8 Teaspoon of cinnamon powder

1/2 Teaspoon of whole allspice

1/2 Teaspoon of salt (kosher)

 

Preparation

Preparation

In a large saucepan or cast iron pan, heat the oil over a medium-high heat.  Once the oil heats up add in the onion and stir for 5 minutes or until translucent. Add in the garlic and all of the spices except the salt. Stir until fragrant, about 1 minute. Pour in the coconut milk and bring to a slight simmer. Stir the mixture so the coconut milk absorbs the spices.Add the pork to the coconut sauce and let it simmer for 5 minutes. Stir in the peanuts, chopped cilantro, and the 1/2 teaspoon of salt. Once everything is combined and stirred place a lid onto the pan and let it cook for another 8-10 minutes. Serve and enjoy!

 

Serve this dish with my steamy “Jasmine Rice” perfect for accompanying any curry dish. Recipe available on my -sides- category.

Tip

- Top your served curry with fresh cilantro leafs and a light sprinkling of chopped peanuts.

 

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Coconut Pork Curry

Servers 4 Main Courses
Ingredients

1 Lb. boneless pork loin (cut into 1-inch cubes)

2 Cups of coconut milk (1 can of 13.5oz)

4 Garlic cloves (chopped)

1 Medium white onion (julienne/sliced)

1 Tablespoon of canola oil

1/3 Cup of fresh cilantro (chopped, stems + leafs)

1/3 Cup of peanuts

 

Spices

1 Tablespoon of yellow curry powder

1/2 Teaspoon of turmeric powder

1/2 Teaspoon of ginger powder

1/4 Teaspoon of cayenne pepper

1/4 Teaspoon of clove powder

1/8 Teaspoon of cinnamon powder

1/2 Teaspoon of whole allspice

1/2 Teaspoon of salt (kosher)

 

Preparation

Preparation

In a large saucepan or cast iron pan, heat the oil over a medium-high heat.  Once the oil heats up add in the onion and stir for 5 minutes or until translucent. Add in the garlic and all of the spices except the salt. Stir until fragrant, about 1 minute. Pour in the coconut milk and bring to a slight simmer. Stir the mixture so the coconut milk absorbs the spices.Add the pork to the coconut sauce and let it simmer for 5 minutes. Stir in the peanuts, chopped cilantro, and the 1/2 teaspoon of salt. Once everything is combined and stirred place a lid onto the pan and let it cook for another 8-10 minutes. Serve and enjoy!

 

Serve this dish with my steamy “Jasmine Rice” perfect for accompanying any curry dish. Recipe available on my -sides- category.

Tip

- Top your served curry with fresh cilantro leafs and a light sprinkling of chopped peanuts.