This was actually meant to be a chicken curry recipe but at the last minute I realised I didn’t have any chicken. So green chilli, coriander and coconut pork curry it was! The chicken wasn’t missed. In fact, I think this pork version is better.
I like to use lots of green chillies but then I do like my curries spicy. If you’re not sure, just use one or two. You can always add more later.
Pork cooked in this way is super easy. You just need to add all the sauce ingredients and let them do their thing. As the sauce reduces, the pork becomes melt in the mouth tender.
You add garam masala at the end of cooking. You might like to try my homemade version if you have the time.
- 750g diced pork
- 2 tablespoons vegetable oil
- 2 dried red chillies
- 2 tablespoons brown mustard seeds
- 5 green cardamon pods
- 2 onions - finely chopped
- 3 tablespoon garlic and ginger paste
- 1 tablespoon ground cumin
- 1 large bunch of fresh coriander
- 5 green chillies ( such as jalepenos) roughly chopped
- 400ml coconut milk
- 1 teaspoon garam masala
- Salt and pepper to taste
- Heat the oil in a large balti pan or frying pan.
- When hot, add the red chillies, mustard seeds and cardamom pods.
- When the mustard seeds begin to pop, add the chopped onions.
- Stir it all up to combine and fry the onions until soft and translucent.
- Spoon in the garlic and ginger paste along with the cumin.
- Add the pork pieces and brown them in the onion mixtures.
- Pour in the coconut milk and stir it in with the meat.
- Using a blender, blend the fresh coriander with the green chillies and just enough water to blend.
- Pour this into the curry and simmer until the meat is good and tender. You may need to add a little water or stock - but not too much,
- Sprinkle with the garam masala and season with salt and pepper to taste.
- Serve hot.