Published: by Deborah Rainford · This post may contain affiliate links · 26 Comments
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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.
If you'd like a Thai-style curry try these Thai curry meatballs or this prawn curry noodle bowl.
Jump to:
- ⭐️ 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.
💡Top tip
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
- 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.
💭 FAQ
How do I fix a sauce that is too thin?
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.
My curry sauce tastes bland, what should I do?
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.
Can I use other cuts of pork?
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.
Can I make it vegetarian?
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
Looking for more curry recipes? Try these:
- Easy 30 Minute Coconut Salmon Curry
- Thai Chicken Noodle Soup (Red Curry)
- The BEST Easy Leftover Turkey Curry
- Easy Slow Cooked Indian Lamb Curry (Rogan Josh)
Find these recipes as part of the weekly meal plans
- Aldi £25 Weekly Meal Plan- Week 1
- Aldi £25 Weekly Meal Plan- Week 2
- Aldi £25 Meal Plan- Week 3
- 20 Of The Best Easy Chicken Curry Recipes
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Quick and Easy Indian Pork Curry in Coconut Sauce
This quick and easy Indian pork curry recipe is made with lean pork, basic Indian spices, and coconut milk. Perfect for a weeknight meal.
5 from 12 votes
Print Pin Rate
Course: 30 minute recipes, Easy Dinners
Cuisine: American/ British, Indian- Inspired
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Servings: 4 Servings
Save This Recipe
Author: Deborah Rainford
Ingredients
- 500 g (2 cups) pork fillet tenderloin, cut into chunks
- 2 tablespoons (2 tablespoons) olive oil
Aromatics
- 1 (1) yellow onion, diced
- 1 inch (1 inch) fresh ginger, chopped
- 3 cloves (3 cloves) garlic, minced
spices
- 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
For serving
- 3 tablespoons (3 tablespoons) dry roasted peanuts, chopped
- ½ (½) bunch each basil and coriander, chopped
- 1 (1) lime sliced into wedges
Instructions
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.
Serving
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.
Notes
- 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.
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
Tried this recipe?Tag Me @savvybites or tag #savvybites!
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Reader Interactions
Comments
Cher
HI! Making this delicious looking recipe today! But when you say a “tin” of coconut milk, how many ounces of coconut milk are you adding…..I added a can that is 13.66 fluid ozs. Please advise asap! Thanks. Cher
Reply
Deborah Rainford
Hi Cher! 13.66 ounces is perfect! That works out to be 400ml which is exactly what I used to make this recipe. I've just updated the recipe card to be more specific and reflect that! Hope you love this recipe! Let me know how it goes. 🙂
Reply
Theresa Iannetti
This was super delicious! My daughter had the leftovers for breakfast this morning! I added potatoes in mine {to stretch it a bit} with an extra can of coconut milk and extra 2t of curry powder.Reply
Deborah Rainford
Curry for breakfast will definitely set her up for the day! And the sign of a very good dish! And love the idea of potatoes to help stretch the recipe further. Thank you so much for taking the time to leave a comment and a review. It's so appreciated! 🙂
Reply
Jean Pierre
Hi Deborah, I want to cook that today but could you please tell me how long to cook this dish from the step 4 when you add courgettes, spices and corn. Many thanks.
Reply
Deborah Rainford
Hi Jean. From step 4 the curry just gently simmers until the pork is cooked through and the courgettes are tender but still have some texture to them. I'd say probably about 10-12 minutes. I've updated the recipe to reflect that now and clarify. Enjoy! 🙂
Reply
Jean Pierre
Thank you Deborah for your prompt response. I am cooking that this evening for my birthday.
Reply
Deborah Rainford
Happy Birthday!!!! Enjoy! 🙂
Reply
Sally
This recipe is delicious. I am going to make it for friends but a couple are vegetarian so I was going to do a separate one. What vegetable(s) would you recommend as the best alternative to the meat? Or do you recommend I just cook one of your vegetable curries as an alternative? I just wanted similar ingredients.Reply
Deborah Rainford
Hi Sally, So happy that you like the recipe. You can absolutely make this vegetarian. I would use something dense that can stand up to sitting in the sauce without going mushy. So, sweet potatoes, cauliflower, mushrooms and chickpeas are all great choices. You can use a combination of all of them or just a couple of the choices. Let me know how it goes! 🙂
Reply
Scott
Great recipe, thanks for sharing Deborah!
First time I have looked at your recipes and you are currently rating 100% 5 stars (ha, ha)! I'll stick around and take a bit more of a look.
As mentioned before, all the ingrediants I already had and just so - so tasty, well done!Reply
Deborah Rainford
Thanks so much, Scott! It's so appreciated! 🙂
Reply
Barbara Stoyel
Loved this recipe, so simple. All ingredients were in my store cupboardReply
Deborah Rainford
So happy you loved this recipe. Thanks so much for taking the time to leave a comment! 🙂
Reply
Debbie
This was so yummy and easy to make! We will definitely be having it again and maybe for pot luck at church!Reply
Sam
Absolutely love this recipe so much. Great for using zucchini and veggies that are hanging around my crisper drawer!Reply
Deborah Rainford
Thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂
Reply
Kat
Loved this curry - thanks Deborah!
I added a little fish sauce and tom yum paste which helped add some more depth and brighten it a bit, but it tasted great before that also.
I've really been enjoying using your meal plans.Reply
Deborah Thompson
Thanks so much, Kat! That means the world to me!
Reply
Chris Lawenstein
I'm allergic to coconut. Can I use regular milk?
Reply
Deborah Thompson
Hey Chris. Use heavy or double cream here. Regular milk doesn't have a high enough fat content so you'll end up with a thin sauce that's split. So any kind of cream with at least 35% fat. Whipping cream is 36% and double cream is about 48% so anything that falls in that range will work really well. You may need to add some extra spice as the cream will tone down the seasonings. Let me know how it goes!
Reply
5 from 12 votes (6 ratings without comment)
