Pork Curry For The Ladies Recipes

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SRI LANKAN PORK CURRY



Sri Lankan Pork Curry image

Provided by Dan Toombs

Categories     Main

Time 1h15m

Number Of Ingredients 18

3 tablespoons rapeseed or coconut oil
1 teaspoon black mustard seeds
1 cinnamon stick
1 tablespoon cumin seeds
20 curry leaves
2 large red onions - finely chopped
2 teaspoons red chilli powder (or to taste)
3 tablespoons Madras curry powder
1 teaspoon turmeric
2 tablespoons garlic and ginger paste
1 tablespoon tomato paste
1 or more green chillies - cut into thin rings
1 generous tablespoon tamarind pulp
400ml thick coconut milk
900g (2 lbs.) pork leg - fun into large chunks
Water or chicken stock to cover
Salt and black pepper to taste
1 teaspoon garam masala

Steps:

  • Heat the oil over medium high heat in a wok or large saucepan.
  • When hot, add the black mustard seeds and cinnamon stick. When the mustard seeds begin to pop, add the cumin seeds and curry leaves.
  • Stir this all around in the oil for about 30 seconds and then add the chopped onions. Fry the onions until soft and translucent and the pour in the ground spices and garlic and ginger paste.
  • Add the chopped chillies and tomato paste, followed byth the tamarind pulp and coconut milk.
  • Mix all these ingredients well and then add the pork with just enough water or stock to cover.
  • Simmer for about 40 minutes or until the pork is fork tender.
  • Season with salt and pepper to taste and sprinkle with the garam masala to serve.

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

PORK CURRY ( FOR THE LADIES)



Pork Curry ( for the Ladies) image

This recipe was created with the ladies in mind. Spicy, but not too hot. Simple to prepare and cook. Served with a vegetable dish over rice. The sauce can be thickened with a few table spoons of ground almonds.

Provided by Brian Holley

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb lean pork, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons onions, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tomatoes, seeded and chopped
2 teaspoons tomato puree
1/2 cup water
3 tablespoons coconut cream
1 green chili, seeded and sliced
1 teaspoon paprika
1 teaspoon salt

Steps:

  • Heat a pot and melt the butter.
  • Fry the onions and garlic for 3 minutes.
  • Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
  • Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
  • Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
  • Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
  • Season with salt to taste.
  • Serve with rice and a vegetable curry for a complete meal.

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

EASY PORK CURRY WITH COCONUT MILK RECIPE (SPICY & TASTY)



Easy Pork Curry with Coconut Milk Recipe (Spicy & Tasty) image

Visit my site, www.topsrilankanrecipe.com where you can find detailed, step by step process of this recipe with images.

Provided by Rocy

Categories     Non-Vegetarian

Time 1h20m

Yield 3 People

Number Of Ingredients 12

Pork - 500g
Onion - 100g
Curry leaves - Few
Thin milk - 250ml
Water - 400ml
Curry powder - 2 tablespoons
Turmeric powder - ½ teaspoon
Mustard seeds - ¼ teaspoon
Fennel seeds - ½ teaspoon
Lime - ½
Salt - As you need
Cooking oil - As you need

Steps:

  • Take the pork and cut it into small pieces.
  • Add turmeric powder, salt, and water. Rinse it well. Repeat the same for one more time. (Refer Note 1)
  • Drain all the water and add turmeric powder and salt. Mix it well and leave it to marinate for 15 to 30 minutes.
  • Get ready with sliced onions, curry leaves, lime, curry powder, mustard seeds, fennel seeds, and coconut milk. (Refer Note 2 and Note 3)
  • Heat the oil and add mustard seeds. Let it splutter.
  • Add the onions and sauté it until it gets soft and translucent.
  • Add fennel seeds and curry leaves. Stir and cook until the onion turns into golden color.
  • Now, add the marinated pork.
  • Add the water and mix everything well.
  • Cook covered under the high flame for 13 to 15 minutes.
  • Take off the lid, stir and mix everything. Cook covered again under high flame until all the water disappears. For me, it takes about 5 minutes.
  • Now, take off the lid, cook uncovered and stir occasionally until the pork gets frying.
  • Add curry powder and coconut milk. (Refer Note 3)
  • Mix everything well and cook covered under low flame for 5 to 7 minutes. (Refer Note 4)
  • Finally, switch off the flame, add lime juice and mix everything.
  • Taste the gravy and add salt if needed.
  • Serve and enjoy this delicious and easy pork curry with coconut milk recipe in Sri Lankan style.

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

PORK CURRY RECIPE



Pork curry recipe image

Pork curry is easy to make at home with this handy recipe. It's cheap quick and tastes delicious! Pork curry recipe is a real family favourite...

Provided by Jessica Dady

Categories     Dinner

Time 45m

Yield Serves: 4

Number Of Ingredients 11

1 tbsp sunflower oil
1 large onion, peeled and chopped
1 tsp grated root ginger
2 garlic cloves, peeled and crushed
2 tbsp curry paste
900g pork fillet, cubed
400g can chopped tomatoes
150ml pork or vegetable stock
Squeeze of lime or lemon juice
Salt and freshly ground black pepper
Coriander leaves, to garnish

Steps:

  • Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 mins. Stir in the curry paste and cook for 1 minute then add the pork and fry over a medium heat, stirring for 2-3 mins, until no longer pink.
  • Add the chopped tomatoes and stock and bring to the boil. Reduce the heat to a simmer and cook for 20-25 mins until the pork is tender and cooked through, stirring occasionally.
  • Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.

Nutrition Facts : @context https, Calories 498 Kcal, Sugar 6 g, Fat 17 g, Sodium 2.8 g, Protein 77 g, Carbohydrate 11 g

GREEN PORK CURRY



Green Pork Curry image

I love Thai food, and this is one of the best tasting home cooked curries. You can cut back on the curry paste if it's too spicy.

Provided by SeanS

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb pork shoulder or 1 lb pork loin, thinly sliced
2 (14 ounce) cans coconut milk
1/4 cup green curry paste (small cans sold at thai or asian markets)
3 Japanese eggplants, 1/2 inch cubes
2 tablespoons fish sauce
1 tablespoon palm sugar or 1 tablespoon brown sugar
1/2 teaspoon salt
10 kaffir lime leaves (sold at asian markets)
1/2 cup Thai holy basil or 1/2 cup other fresh basil leaf
1 red bell pepper, thinly sliced

Steps:

  • In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
  • Add curry paste and cook 2 minutes.
  • Add sliced pork and stir fry 4 minutes.
  • Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
  • Simmer for 10 minutes, stirring occasionally.
  • Taste and adjust seasoning with more fish sauce or sugar.
  • Slice remaining lime leaves into very thin strips.
  • Add lime leaves and basil.
  • Serve over jasmine rice.

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.

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