This coconut pork curry is a warming and satisfying meal that’s super easy to whip up on a busy weeknight. Serve this flavorful curry with your favorite rice and naan, and forget about ordering in!
Pork might not be the first meat that comes to mind when you think of curries, but that doesn’t mean it doesn’t taste amazing.
This coconut pork curry recipe is simple yet full of flavor, just perfect for both weeknights and special occasions.
The combination of tender pork, creamy coconut milk, and aromatic spices creates a truly satisfying meal that will make you want to skip your takeaway order.
Why you’ll love this easy pork curry
- It’s super tasty and comforting — the combination of spices and coconut milk creates a really nice flavor.
- Very easy to make your own — it’s so simple to switch things up with this recipe. Whether you're out of a certain spice or just want to use up veggies from the fridge, this curry can handle it.
- It’s a balanced meal — This curry offers a good mix of protein, veggies, and healthy fats. It's the kind of meal that leaves you feeling full and satisfied without being too heavy.
What goes into this pork curry recipe
Vegetable oil — Any neutral oil would work here. You only need a bit to sear the pork so flavor isn’t essential.
Pork — Pork loin steak or fillet is perfect for this curry — you want tender meat that cooks quickly and remains a bit juicy in the sauce. Pork belly also works if you want something a bit fattier.
Aromatics — I used a mix of onion, garlic, ginger and red chili as the flavor base of this curry. You can easily adapt the quantities to your liking. If you don’t have fresh garlic and ginger, you can substitute with
Natural peanut butter — This adds creaminess and nuttiness to the curry. Almond butter is another good choice.
Low-sodium soy sauce — The soy sauce gives a savory umami flavor. Tamari or coconut aminos are great gluten-free alternatives.
Coconut milk — For the creamiest texture, opt for full-fat coconut milk. It makes the curry richer and more satisfying. Coconut cream is another great option.
Vegetables — I used a mix of fresh green beans and butternut squash but you can add whatever veggies you may have on hand. Broccoli, bell peppers, carrots or mushrooms are all great ideas.
Extras — Add a splash of lime or lemon juice for a fresh zing and coriander for extra freshness. If you’d like a bit of crunch for your pork curry, sprinkle some roasted peanuts on top right before serving.
How to make coconut pork curry
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the pork strips and cook until they're browned and cooked through.
Add the chopped onion, garlic, ginger, and red chili. Sauté together with the pork until the onion becomes soft and translucent.
Add the sliced green beans and cubed butternut squash. Bring to a boil, then lower the heat and simmer for 15-20 minutes or until the vegetables are tender.
Just before serving, top the curry with chopped fresh coriander and roasted peanuts if you're using them.
Serve the coconut pork curry with your favorite rice or naan bread.
Make it in the slow cooker
You can easily adapt this coconut pork curry for the slow cooker. Here’s how to do it:
- Quickly sear the pork strips in a skillet, then place them in the slow cooker.
- Put chopped onions, garlic, ginger, and red chili on top of the pork in the slow cooker. Sprinkle with curry powder and chili powder.
- Add coconut milk, low-sodium soy sauce, natural peanut butter, and chicken stock. Stir gently to mix.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- About an hour before the end of cooking, add green beans and butternut squash.
- Before serving, stir in lime juice and season with salt and pepper. Garnish with fresh coriander and roasted peanuts if you like.
Leftovers and storage
- You can store this Indian pork curry for up to 3 days in an airtight container in the fridge.
- To reheat, gently warm the curry in a saucepan over medium heat, stirring occasionally. You might need to add a splash of water or chicken stock.
- The curry freezes well. Let it cool completely, then transfer it to a freezer-safe container or ziplock bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Recipe notes and tips
- For even more flavor, marinate the pork in a mixture of soy sauce and garlic for an hour before cooking.
- Don’t rush the browning process of the pork. Getting a good sear on the meat adds depth to the overall flavor of the curry.
- If you like your curry spicy, don't remove the seeds from the red chili.
- Coconut pork curry pairs wonderfully with steamed rice or warm naan bread to soak up all that deliciously creamy sauce.
If you liked this coconut pork curry recipe, you might also like some of my other easy curry recipes:
- Easy Lentil and Chickpea Curry
- Cauliflower and Chickpea Curry
- Thai Red Curry Chicken
- White Bean Curry Recipe
- Peanut Butter Curry
- 1 tablespoon vegetable oil
- 1 ½ lb (750 g) pork loin steak or fillet, cut into strips
- 1 medium onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon fresh red chili, finely chopped
- 2 tablespoons curry powder
- 1 teaspoon chili powder
- ½ cup (125 ml) chicken stock
- 2 tablespoons natural peanut butter
- 1 tablespoon low-sodium soy sauce
- 1 cup (250 ml) coconut milk
- 1 cup (125 g) green beans, sliced
- 1 cup (125 g) butternut squash, cubed
- Juice of half a lime
- A handful of fresh coriander, roughly chopped
- A handful roasted peanuts, for garnishing (optional)
- Salt and freshly ground black pepper to taste
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the pork strips and cook until they're browned and cooked through.
- Add the chopped onion, garlic, ginger, and red chili. Sauté together with the pork until the onion becomes soft and translucent.
- Stir in the curry powder and chili powder and cook for another minute.
- Pour in the chicken stock to deglaze the pan and scrape up any browned bits. Add the natural peanut butter, low-sodium soy sauce, and coconut milk and stir well to combine.
- Add the sliced green beans and cubed butternut squash. Bring to a boil, then lower the heat and simmer for 15-20 minutes or until the vegetables are tender.
- Squeeze in the juice of half a lime. Season with salt and freshly ground black pepper to taste. If the curry is too thick, you can thin it by adding a bit more chicken stock or water.
- Just before serving, top the curry with chopped fresh coriander and roasted peanuts, if you're using them.
- Serve the coconut pork curry with your favorite rice or naan bread.
Amount Per Serving: Calories: 482Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 137mgSodium: 488mgCarbohydrates: 30gFiber: 8gSugar: 13gProtein: 55g
Nutritional information is an estimate provided by an online nutrition calculator.