Best 9 Pork Curry For The Ladies Recipes

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Tantalize your taste buds with our delectable pork curry recipes, a symphony of flavors that will transport you to a culinary paradise. Indulge in the richness of our traditional pork curry, a hearty and comforting dish that embodies the essence of home cooking. Embark on a culinary adventure with our Thai pork curry, a vibrant and aromatic delight that will set your senses ablaze. For a touch of coastal charm, try our Goan pork curry, a harmonious blend of spices and coconut milk that will leave you craving more. And for those seeking a unique twist, our pork vindaloo is a fiery and flavorful explosion that will ignite your taste buds. No matter your предпочтения, our diverse collection of pork curry recipes promises an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN PORK CURRY



Indian Pork Curry image

Indian style curry made with pork in rich and aromatic sauce

Provided by Nish Kitchen

Categories     Side Dishes

Time 1h15m

Number Of Ingredients 22

1 tablespoon oil
2 dried bay leaves
1 cinnamon stick
1 teaspoon fennel seeds
1 cup chopped onions
1/4 teaspoon ground turmeric (turmeric powder)
1 teaspoon ground coriander (coriander powder)
2 teaspoon garam masala
1/2 teaspoon red chili powder
1/4 cup chopped coriander (cilantro) leaves
Salt to taste
Chopped coriander (cilantro) leaves, to garnish
1 kg pork (shoulder or leg), diced
1/2 cup chopped onions
3 garlic cloves, chopped
1" fresh ginger, chopped
1/2 teaspoon ground turmeric (turmeric powder)
1 tablespoon ground coriander (coriander powder)
1 tablespoon garam masala
1 teaspoon red chili powder
1/4 cup coconut slices
Salt to taste

Steps:

  • Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles.
  • Alternatively, you can cook pork over the stove top. Place all the ingredients in a large pan. Pour in 1 1/2 cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.
  • To make the tempered spices, heat oil in a large frying pan over medium-high heat. Stir fry bay leaves, cinnamon stick and fennel seeds.
  • Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until browned. Add ground turmeric, ground coriander, garam masala and red chili powder. Stir fry for 1 minute.
  • Add enough water (1/2 -3/4 cup) to make thick sauce. Season with salt. Bring to a boil. Reduce heat and simmer for 3-4 minutes.
  • Add cooked pork and chopped coriander (cilantro) leaves. Simmer for another 3-4 minutes.
  • Garnish with more coriander (cilantro) leaves.

Nutrition Facts : Calories 714 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 41 grams fat, Fiber 4 grams fiber, Protein 68 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 484 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

BLACK PORK CURRY (KALU URU MAS CURRY)



Black Pork Curry (Kalu Uru Mas Curry) image

Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry powder and roasted coconut.

Provided by Ruwanmali Samarakoon-Amunugama

Categories     Dinner     Braise     Pork     Coconut     Curry     Rice     Ginger     Pepper     Paprika     Winter     Wheat/Gluten-Free     Tree Nut Free     Peanut Free     Dairy Free

Yield Serves 4

Number Of Ingredients 14

¼ cup unwashed, parboiled white rice (any type of rice)
¼ cup scraped coconut or frozen grated coconut (thawed)
1 tsp. ground black pepper or 5 peppercorns
1-1¼ lb boneless pork roast with a fat cap
3-4 pieces dried goraka preserved in brine or the juice of 1 small lemon
¼ red onion, finely chopped
3 garlic cloves, peeled and finely chopped or sliced
1½-inch piece of fresh ginger, peeled and finely chopped
6 curry leaves, ripped into small pieces
3½ heaping tsp. roasted curry powder
3½ tsp paprika
2 heaping tsp. cayenne powder
1 tsp. ground turmeric
1½ tsp. fine sea salt, or to taste

Steps:

  • Start by dry-roasting the rice and coconut. Set a stainless-steel pan over high heat. When the pan is hot, add the rice. Watch the rice closely, as the heat will make the grains begin to pop. Shake the pan to help roast the grains evenly, to quicken the popping, and to avoid burning.
  • When the grains are evenly roasted and browned, pour them onto a plate or into a bowl and set aside to cool.
  • Set the pan back over high heat. Add the coconut to the pan.
  • Using the back of a fork or spoon, lightly press the coconut into the pan to quicken the roasting. Working quickly, stir the coconut around in the pan and shake the pan to help the pieces roast evenly.
  • When the coconut is almost black (but not burnt) transfer it to a separate dish and set aside to cool. (There may be some pieces that are still whitish in colour.)
  • Using a mortar and pestle, grind half of the roasted rice grains. Add the pepper (or whole peppercorns) and continue grinding until the rice looks like fine crumbs. Pour into a bowl and set aside.
  • Pour the coconut into the mortar and pound it until it looks like fine coffee grounds. If the coconut is fresh, there will be a bit of oil. Set aside.
  • Cut the pork and its fat into 1-inch chunks and place them in a pot. Add the goraka (or lemon juice), onion, garlic, ginger, curry leaves, curry powder, paprika, cayenne, turmeric, and salt. Add enough cold water to just cover the meat mixture, set the pot over medium-high heat, and cover. Once it has reached a boil, turn down the heat to medium-low and let it cook, covered, for 45 minutes. Check occasionally to see if more salt is needed.
  • Add the ground rice and coconut mixture to the pork. Mix everything to combine, turn down the heat to low, partially cover, and let simmer for another 15 minutes.

THAI PORK CURRY



Thai Pork Curry image

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

1 tablespoon peanut oil
2 tablespoons red curry paste
1/2 lb pork tenderloin, sliced thin stick in freezer for awhile to do this
1 can coconut milk
1 lime, grate the zest,keep the juice
2 tablespoons grated fresh ginger
2 tablespoons Thai fish sauce
1 teaspoon sugar
2 serrano peppers, seeded and sliced thin
1 habanero pepper, same thing
1 (14 ounce) can cut baby corn
3 cloves garlic, chopped fine
1/4 cup basil leaves, chopped
1/4 cup cilantro leaf, and stems chopped

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.

PEANUT BUTTER PORK CURRY



Peanut Butter Pork Curry image

For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time. -Angela Robinson, Findlay, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 pork tenderloins (3/4 pound each), cubed
1 teaspoon salt, divided
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup sliced fresh carrots
1 medium onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup chicken broth
1 cup cream of coconut or coconut milk
1/2 cup creamy peanut butter
3 teaspoons curry powder
1/4 teaspoon cayenne pepper
Cooked brown rice

Steps:

  • Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove., In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes., Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.

Nutrition Facts : Calories 463 calories, Fat 24g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 837mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 29g protein.

SPICY PORK CURRY



Spicy Pork Curry image

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

1 cup water
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon salt
3 tablespoons coconut oil
2 tablespoons curry powder
½ teaspoon ground red pepper (cayenne), or more to taste
1 pound pork tenderloin, cut into strips
2 ½ tablespoons all-purpose flour
1 cup coconut milk
¼ cup natural peanut butter

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

PORK KATSU CURRY



Pork Katsu Curry image

With the convenience of store-bought Japanese curry roux block, you can have a rich, comforting, savory weeknight curry in less than 20 minutes. The curry roux block helps put together this meal very quickly as there is no fuss from measuring and adjusting spices. Instead, you can rely on the blocks to yield a gravy-like curry sauce that looks like its been cooking for hours! Enjoy this curry over a bed of rice or plain udon or ramen noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup white rice
1 tablespoon vegetable oil, plus more for frying
1 onion, cut into 3/4-inch pieces
2 carrots, cut into 3/4-inch pieces
1 pound turnips, peeled and cut into 3/4-inch pieces
2 cups low-sodium beef or chicken broth, plus more if needed
Kosher salt and freshly ground pepper
4 ounces Japanese curry mix
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko
4 1/2-inch-thick boneless pork loin chops (4 to 5 ounces each)

Steps:

  • Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
  • Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
  • a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
  • Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
  • Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
  • Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.

Nutrition Facts : Calories 940, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 170 milligrams, Sodium 1577 milligrams, Carbohydrate 102 grams, Fiber 6 grams, Protein 43 grams, Sugar 10 grams

SLOW-COOKER CURRY PORK



Slow-Cooker Curry Pork image

I'm a stay-at-home mom, and the slow cooker helps me create dishes like this pork with a curry and cumin rub. I add a splash of coconut milk. -Beverly Peychal, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 10 servings.

Number Of Ingredients 15

1-1/2 teaspoons salt
1-1/2 teaspoons hot or regular curry powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon ground chipotle pepper
1-1/2 pounds potatoes, cut into 1/2-inch pieces
4 medium carrots, thinly sliced
3 cups cubed peeled butternut squash (about 1 pound)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 boneless pork loin roast (3 to 4 pounds)

Steps:

  • In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.

Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

PORK CURRY IN A HURRY



Pork Curry in a Hurry image

This recipe came from the pork producers of Nova Scotia, Canada that I got many years ago. I made it for the first time the other day and everyone loved it. It is also very easy to make and great for using left over pork.

Provided by I_love2nurse in Can

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups cubed cooked pork
1/2 cup chopped onion
1/2 cup red pepper, sliced
1 cup sliced celery
1/2 cup salted peanuts
2 1/2 tablespoons butter or 2 1/2 tablespoons margarine
3 tablespoons flour
1 cup pork stock or 250 ml chicken stock
1 cup apple, wedges
2 tablespoons chopped chutney (optional)
2 teaspoons curry powder
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a skillet, saute onion, red pepper, celery, and peanuts in butter.
  • Stir in flour, then add stock.
  • Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
  • Add the apple wedges and cooked pork and heat thoroughly.
  • Serve with hot rice.

CURRY PORK TENDERLOIN



Curry Pork Tenderloin image

Full of flavor! Serve over rice and with steamed vegetables on the side.

Provided by BECKIL

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon red pepper flakes
1 (2 pound) pork tenderloin, cut into thin 1 1/2 inch strips
2 tablespoons cooking oil
½ cup Marsala wine or white wine
1 (14 ounce) can coconut milk
½ cup crunchy peanut butter
2 cubes beef bouillon
3 teaspoons curry powder, or to taste
3 cloves garlic, pressed
1 onion, diced
1 pound fresh mushrooms, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
  • Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
  • In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g

Tips:

  • Choose the right cut of pork: Pork shoulder or pork butt are the best cuts for this recipe because they have a good amount of fat that will render and make the curry more flavorful.
  • Brown the pork before cooking: Browning the pork in hot oil before adding it to the curry will help develop its flavor and give it a nice color.
  • Use a good quality curry paste: The curry paste is the key to this dish, so be sure to use a good quality brand. Homemade curry paste is great, if you have time.
  • Add a variety of vegetables: Feel free to add your favorite vegetables to this curry. Some good options include potatoes, carrots, bell peppers, and onions.
  • Simmer the curry for a long time: The longer you simmer the curry, the more flavorful it will be. Aim for at least 30 minutes, but you can simmer it for up to an hour.
  • Serve the curry with rice or naan bread: Curry is traditionally served with rice or naan bread. Both options will help you soak up all the delicious sauce.

Conclusion:

Pork curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying curry that the whole family will enjoy. So next time you're looking for a new recipe to try, be sure to give pork curry a shot. You won't be disappointed!

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