Ginger Curry Pork and Rice
Indulge in the comforting and aromatic flavors of Ginger Curry Pork and Rice, a one-pot sensation that blends tender, seared pork cubes with vibrant spices and creamy coconut milk for a rich and satisfying meal. Infused with fresh grated ginger, turmeric, and a dash of paprika, this curry offers a perfect balance of heat and warmth, complemented by a zesty splash of lime juice. Served over a bed of fluffy jasmine rice and garnished with fragrant cilantro, this dish is not only a feast for the palate but also a visual masterpiece. Ready in under an hour, it’s a hearty, flavor-packed dinner option ideal for busy weeknights or weekend indulgence. Perfect for fans of Southeast Asian-inspired cuisine, this recipe is guaranteed to leave your kitchen smelling irresistible.
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Recipe Information
Ingredients
- 1 lb Boneless pork shoulder (cut into 1-inch cubes)
- 2 tbsp Ginger (grated)
- 3 cloves Garlic (minced)
- 1 medium Yellow onion (diced)
- 1 tbsp Curry powder
- 1 tsp Ground turmeric
- 1 tsp Paprika
- 1 can (13.5 oz) Coconut milk (unsweetened)
- 1 cup Chicken broth
- 4 cups Cooked jasmine rice
- 2 tbsp Vegetable oil
- 1 whole Lime (juiced)
- 2 tbsp Fresh cilantro (for garnish, chopped)
- 1 tsp (or to taste) Salt
- 0.5 tsp (or to taste) Black pepper
Instructions
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
Season the pork cubes with salt and pepper. Add them to the skillet and sear on all sides until browned, about 5 minutes. Remove the pork and set aside.
Reduce the heat to medium and add the diced onion to the skillet. Sauté for 3-4 minutes, or until softened.
Add the grated ginger and minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the curry powder, turmeric, and paprika, allowing the spices to toast briefly for 30 seconds.
Pour in the coconut milk and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the browned pork cubes to the skillet. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the pork is tender and the flavors have melded.
While the curry simmers, prepare the jasmine rice according to package instructions, keeping it warm until serving.
Once the pork is fully cooked, stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
Serve the ginger curry pork over a bed of warm jasmine rice. Garnish with fresh chopped cilantro for a burst of flavor and color.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
