Coconut Pork Curry Recipes

PORK CURRY RECIPE (KERALAN PANDI)

Steps:

• Place a wide, large saucepan or large frying pan over a medium heat and add the oil. Once hot add the whole fennel seeds and red chillies (if you are using them).
• Add the onions and sauté until they start to brown. You'll probably need to lower the heat to ensure they brown gently rather than stir fry.
• Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp turmeric.
• Add the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir over a medium-high heat.
• Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.
• Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minuets.
• Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.
• When cooked through, check the seasoning and add the coriander leaves (fresh cilantro leaves), and a squeeze of lime. Serve with plain rice.

THAI PORK CURRY

Steps:

• Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
• Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.

SPICY PORK CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.