EASY PORK CURRY WITH COCONUT MILK RECIPE (SPICY & TASTY)
Visit my site, www.topsrilankanrecipe.com where you can find detailed, step by step process of this recipe with images.
Provided by Rocy
Categories Non-Vegetarian
Time 1h20m
Yield 3 People
Number Of Ingredients 12
Steps:
- Take the pork and cut it into small pieces.
- Add turmeric powder, salt, and water. Rinse it well. Repeat the same for one more time. (Refer Note 1)
- Drain all the water and add turmeric powder and salt. Mix it well and leave it to marinate for 15 to 30 minutes.
- Get ready with sliced onions, curry leaves, lime, curry powder, mustard seeds, fennel seeds, and coconut milk. (Refer Note 2 and Note 3)
- Heat the oil and add mustard seeds. Let it splutter.
- Add the onions and sauté it until it gets soft and translucent.
- Add fennel seeds and curry leaves. Stir and cook until the onion turns into golden color.
- Now, add the marinated pork.
- Add the water and mix everything well.
- Cook covered under the high flame for 13 to 15 minutes.
- Take off the lid, stir and mix everything. Cook covered again under high flame until all the water disappears. For me, it takes about 5 minutes.
- Now, take off the lid, cook uncovered and stir occasionally until the pork gets frying.
- Add curry powder and coconut milk. (Refer Note 3)
- Mix everything well and cook covered under low flame for 5 to 7 minutes. (Refer Note 4)
- Finally, switch off the flame, add lime juice and mix everything.
- Taste the gravy and add salt if needed.
- Serve and enjoy this delicious and easy pork curry with coconut milk recipe in Sri Lankan style.
SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
INSTANT POT® COCONUT CURRY PORK CHOPS
Dinner can be done in under 30 minutes with a handful of ingredients and a pressure cooker. I love serving this with coconut jasmine rice.
Provided by thedailygourmet
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Season pork chops with garlic, salt, and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in curry paste and coconut oil. Whisk in coconut milk. Place pork chops into the cooker and cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle out 1 tablespoon curry sauce. Whisk in arrowroot powder to create a slurry. Pour slurry into the pot. Turn on Saute function and cook until surry sauce has thickened, about 3 minutes. Squeeze lime wedges in to taste.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 3.5 g, Cholesterol 40.6 mg, Fat 15.7 g, Fiber 0.6 g, Protein 16.6 g, SaturatedFat 11 g, Sodium 764.5 mg, Sugar 0.6 g
THAI PORK CURRY
Make and share this Thai Pork Curry recipe from Food.com.
Provided by sassee1
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
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.
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