Pork Curry with Coriander
Indulge in the warm, aromatic flavors of this Pork Curry with Coriander, a satisfying dish that beautifully balances spice, creaminess, and zest. Tender cubes of pork shoulder are simmered in a rich sauce made with fragrant ground coriander, turmeric, and cumin, then elevated with creamy coconut milk and a hint of lime juice for a bright, citrusy finish. Fresh coriander leaves garnish the dish, adding a burst of freshness that complements its bold, spiced undertones. Perfect for a cozy dinner, this one-pot curry pairs wonderfully with steamed rice or soft flatbreads, making it an aromatic feast that’s ideal for sharing. With minimal prep time and a deeply flavorful result, this curry is a must-try for fans of hearty, home-cooked meals.
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 2 tablespoons Vegetable oil
- 1 large Onion
- 3 Garlic cloves
- 1 inch Fresh ginger
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Red chili powder
- 3 tablespoons Tomato puree
- 400 milliliters Coconut milk
- 200 milliliters Chicken stock
- 20 grams Fresh coriander leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lime
Instructions
Cut the pork shoulder into bite-sized cubes and set aside.
Heat the vegetable oil in a large pan over medium heat.
Finely chop the onion, mince the garlic, and grate the ginger.
Add the onion to the pan and sauté for 5 minutes until translucent.
Add the garlic and ginger to the pan and cook for another 2 minutes, stirring frequently.
Stir in the ground coriander, turmeric, cumin, and red chili powder, cooking the spices for 1 minute to release their aroma.
Add the pork cubes to the pan and toss to coat them in the spices. Cook for 5-7 minutes until the pork is browned on all sides.
Stir in the tomato puree and cook for 2 minutes to enhance its flavor.
Pour in the coconut milk and chicken stock, stirring to combine. Add salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer for 45 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
Chop the fresh coriander leaves and stir half of them into the curry during the last 5 minutes of cooking.
Squeeze the juice of the lime into the curry for a bright finishing touch.
Serve hot, garnished with the remaining fresh coriander leaves. Pair with steamed rice or flatbreads for a complete meal.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 42.4 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3129 mg | 67% | |
*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.
