Simple Pork Curry with Coconut Milk
This fragrant pork curry is satisfying, quick, and easy. This cosy Indian-style recipe includes creamy coconut milk, tender pork, and yummy aromatics.
Servings: 5
Calories: 546kcal
Cost: £1.68
Ingredients
- 2 small white onions/1 large, finely diced (£0.95/3)=(£0.32)
- 1.5 tbsp fresh ginger, peeled and finely grated (£0.60)
- 5 cloves of garlic, finely chopped (£0.39)
- 400 ml coconut milk (£0.75)
- 4 pork loins, sliced into chunks (£3.60)
- 350 g rice (£0.54)
- 150 g kale, washed & tough stems removed (£0.65)
- 145 g baby corn, sliced into thin chunks (£1.35)
- Fresh mint, torn to serve (£0.60)
- 1 lime, sliced into wedges to serve (£0.25)
Cupboard Essentials
- 1 tbsp olive oil
- 1 tsp turmeric
- 1 tbsp curry powder
- 400 ml chicken stock
- 2 tbsp cornflour (+ 3 tbsp cold water)
Instructions
- To a large non-stick frying pan, add the onion and fresh ginger and the olive oil. Season with salt and pepper and cook over a low heat until fragrant, for around 5 minutes.
- Next, add the garlic and spices into the pan. Gently cook for a further 2 minutes to cook the garlic and bloom the spices. During this time, add your rice to cook, following the packet instructions.
- Pour the coconut milk and stock into the pan and increase the heat to a low (very low) simmer. Add the pork loins and baby corn into the pan and cover with a lid. Set your timer for 10 minutes.
- After 10 minutes, remove the lid and add half of the kale and cornflour slurry while steaming the other half of the kale over the rice to serve as a side. Cook until thickened and season with a pinch of salt and pepper.
- Serve with a portion of rice, steamed kale, green beans and a few ladles of pork curry. Top with fresh mint and a squeeze of lime juice. If you love a little kick, add a pinch of chilli flakes.
Notes
- Avoid overcooking pork in curry to prevent dry and tough texture.
- Adjust seasonings to personal preference; start with less for lower spice tolerance and add gradually for more heat.
- Simmer the curry sufficiently for a creamy consistency; don't rush, or the sauce may remain thin.
- Utilise leftover pork tenderloin for quick weeknight meals; experiment with variations like a pork curry sandwich or serving over pasta.
Nutrition
Calories: 546kcal | Carbohydrates: 62g | Protein: 26g | Fat: 18g