Pork and potato curry recipe
- Root vegetables
Sliced pork fillet is marinated in a curry paste, then stir-fried with onions, before being tossed together with potato cubes. Serve as a delicious meal on its own or with freshly cooked rice.
82 people made this
IngredientsServes: 3 - 4 people
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
- 1 tablespoon curry paste
- 1-2 tablespoons cornflour mixed in 1 tablespoon water
- 450g pork fillet, sliced
- 1 tablespoon oil, divided
- 4-6 potatoes, peeled and diced
- 1 medium onion, diced
- 1/2 tablespoon curry paste
- 350ml water
MethodPrep:10min ›Cook:17min ›Extra time:15min marinating › Ready in:42min
- Make the marinade by mixing together the sugar, salt, soy sauce, curry paste and cornflour slurry. Mix in the pork, let marinate for 15 minutes.
- Heat a frying pan with half of the oil over high heat. Add the pork and stir-fry until done, about 3-5 minutes. Set aside.
- Heat the remaining oil in the same pan and fry the potatoes until brown. Add water and cover the pan with a lid and cook until soft, about 10 minutes.
- Add the pork back into the pan, together with the remaining 1/2 tablespoon curry paste. Mix well and serve.
See it on my blog
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
Excellent recipe!!! Just made it and everyone loved it!-19 Apr 2015
this is a fab recipe!! second time ive made it and me and my husband love it, its easy an simple an taste amazing!!!-19 Mar 2013
Love it has become a regular dinner here so easy to make-14 May 2018
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Filipino Style Recipe: Pork curry is another mouth-watering dish inspired to Indian and Islamic cuisine. This dish is another variety of typical Filipino curry dish which is similar to chicken curry. Pork curry is usually made of pork meat cooked in coconut milk, curry powder and chilies until tender. Curry is one of the popular spices that gives a spicy and strong flavor.
Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 4-6 persons
1 kilo pork, cut into serving pieces
3 potatoes, quartered
2 carrots, cut into cubes
2 bell peppers(red & green), cut into cubes
1 cup coconut milk or evaporated milk
3 tablespoons curry powder(dissolved in 1/2 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 cup water
2 tablespoons fish sauce(patis)
1/4 teaspoon chili flakes(optional)
3 tablespoons vegetable oil
salt and pepper to taste
1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.
1. In the same pan, saute garlic and onion until soft.
2. Add pork then stir cook sauteing until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 15 minutes or until meat is tender.
4. Add bell peppers, fried potatoes and carrots then simmer for another minute.
5. Add milk, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Serve hot with steamed rice.
1. In a food processor, blend the lemongrass for about 3 minutes, scraping down the bowl from time to time, until it is a fine, fluffy mass. Add the ginger and pulse to chop finely. Add the onion and garlic and process until the mixture forms a paste.
2. In a large saucepan, heat the oil over medium-low heat. Add the lemongrass paste and sauté until fragrant, about 2 minutes. Add the curry powder, chilli powder and fish sauce and continue to sauté until fragrant, about 1 minute.
3. Add pork, salt, pepper and coconut milk. The liquid should cover the pork if not, add water as needed. Bring to a simmer over medium heat, cover and cook gently for 50 minutes.
4. Remove the lid and cook for a further 15 minutes.
5. Add the potato and simmer until heated through.
6. Taste and adjust seasoning if needed. To serve, place steamed rice in 4 bowls, divide the curry among them, and add a lime wedge and fresh Thai basil leaves.
This is a dead simple curry that can be thrown together very quickly. Gentle simmering is the key to the meat staying moist and tender. If you prefer, or if time is tight, you can easily make this with chicken thighs and it will only take about 40 minutes to cook. For a sweeter taste, replace the potato with sweet potato or pumpkin.
A really awesome thing to do with any leftover curry is to pile it between bread and whack it into a jaffle maker or toasted sandwich press. Just don't burn your mouth as you devour it!
Pork and potato curry
A fresh pork curry, packed with root ginger, red chilli, cumin, coriander and spinach. Interestingly, salad potatoes are best in this recipe. Serve with Indian bread and yoghurt for full satisfaction.
Published: March 25, 2015 at 4:07 pm
- lean minced pork or lamb 450g
- onion 1 chopped
- vegetable oil
- garlic cloves 3 finely chopped
- fresh root ginger 1 tbsp of grated
- red chilli 1 seeded and finely sliced
- ground cumin 2 tsp
- ground coriander 2 tsp
- korma curry paste 1 tbs p
- salad potatoes 500g halved
- spinach 100g
- Greek yoghurt 150ml
- chapatis or naan bread to serve
Fry the mince until browned, remove from the pan and set aside. Cook the onion in 1 tbsp oil on a medium heat for 5 minutes. Stir in the garlic, spices and curry paste and cook for 1 minute. Add the mince, potatoes and 600ml water, bring to the boil, cover, then simmer for 30 minutes. Season.
Put the meat in a large non-metallic bowl, then add the vinegar and spices. Mix well, cover and leave in the fridge for up to 24 hrs.
Heat 3 tbsp oil in a deep frying pan, then gently fry the chopped onion, garlic and ginger for 10 mins until softened. Tip in the meat and all of the marinade, season, then let the meat cook in its own juices for about 10 mins. It doesn’t need to brown. Pour in enough cold water to cover, then simmer for about 1½ hrs until the meat is very tender.
Meanwhile, heat 1cm oil in a frying pan until hot, then fry the sliced onion for about 4 mins or until crisp and golden. Drain on kitchen paper and set aside. Sprinkle the onions over the curry to serve.
695 kcalories, protein 46g, carbohydrate 13g, fat 51g, saturated fat 19g, fibre 2g, sugar 6g, salt 0.51g
Mom's Pork Curry Japanese-Style
This is the meal my kids request most when we get together. I've developed this version based on curry in Japan, and my memories of curries my Mom made. It is a real comfort food, and warms the tum, best in cool weather, but my family loves it any time. It makes a big pot -the serving number is an estimate. It's basically a thickened spicy stew, so easily varied according to your tastes. We love it with lots of potatoes and carrots. Enjoy!
Obviously, this recipe can be made lighter by varying the thickening agent, but I personally don't wish to mess with it. Let me know if you have luck with it. This is the meal my kids request most when we get together. I've developed this version based on curry in Japan, and my memories of curries my Mom made. It is a real comfort food, and warms the tum, best in cool weather, but my family loves it any time. It makes a big pot -the serving number is an estimate. It's basically a thickened spicy stew, so easily varied according to your tastes. We love it with lots of potatoes and carrots. Enjoy!
Obviously, this recipe can be made lighter by varying the thickening agent, but I personally don't wish to mess with it. Let me know if you have luck with it.
My dad is a classic extrovert – the type who does not mind any situations with a massive congregation of people.
Sometimes, I think that he actually lives for those moments. Our family is not Christian, but every year for Christmas and New Year, my dad would somehow gather enough energy to throw a big house party in the front yard of the porch. (I am only 24 now, yet I don’t even have the energy to go to other people’s parties, let alone throwing one.) Every year, he would promise the “introverts” of the household that the crowd would be small, but I do not remember any of his parties with fewer than a hundred attendees. I am not shamelessly brownnosing my dad on the blog to get a better Christmas because he might be potentially reading this post. But, it was honestly quite fun growing up with him.
Decorating for these big nights was an experience. Children were practically free labor in our household, and we would help wrap light bulbs with colored plastic wrap for hanging later, sweep the front porch, set up a 32-inch tube TV, hooked with to a karaoke machine with spider-web tangled yet explosive speakers. Throughout the night, we would take turns and sing Burmese songs. My dad and my aunts are great singers. I, on the other hand, sound like a Peking duck roasted alive. More importantly, I will always remember that we had amounts of food large enough to feed a whole village for a week. But, one of my personal most anticipated dishes is my aunt’s Burmese pork curry.
You are probably thinking at this point, “Ok, this kid is definitely BS-ing me. There is no effing way that people eat pork and curry on Christmas.” Trust me when I say, unlike other parts of the world, Christmas in Myanmar (Burma) demands less formality and rigidity when it comes to food. We have a saying that “the king of leaves is tea the king of fruits is mango, and the king of meat is pork”.
Special occasions, like Christmas, call for a lavish celebration. People seek to adorn their dinner with part or all of these “luxurious” ingredients. This pork curry dish, by the virtue of its simplicity and luxuriousness, is traditionally served during weddings and novitiation ceremonies, but its warm comforting heat and thick gravy also make it a popular dish among households of Christian and non-Christian households during Christmas times.
Traditionally, the recipe calls for long simmering with occasional stirring. While I don’t mind the former, I would much prefer put everything together in an oven-safe pot, stash it in the oven, and attend to other matters. This is exactly what this revised recipe strives for – satisfying a lazy student with an uncompromising palate. Finally, you can use two types of pork cut – pork belly or pork butt, but absolutely no tenderloins or other lean cuts. You can take the skin off, but leave the fat intact. You really need that white miracle of globule to make the gravy very indulgent. What I am going after is the warm luscious melt in your mouth, not the endless stringy chew from the lean cuts.
Every time I eat this curry dish, I feel as if I get hugged by a voluptuous Santa Claus – a true comfort deep to the core. I won’t be able to go back to Myanmar this Christmas. I wonder what it will be like without my singing.
This recipe is also available in the eBook Christmas – A world of flavors, available for free on 196 flavors.
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Recipe: Pork and potato Thai curry
Using Specially Selected Scottish SPCA Assured Pork from Aldi, this fragrant dish will bring the bustling streets of Thailand straight to your dinner table.
As the third generation of his family to raise pigs, Roderic Bruce has seen many changes in the farming industry over the last 30 years.
Now, working with Aldi to supply Specially Selected Pork, which is Scottish SPCA approved, Roderic insists animal welfare is always the highest priority for his 350 pigs at Logierieve Farm.
He said: “These are happy, pampered pigs with a very laid back
temperament and we believe the cereals we feed them give a more tender, tasty product.”
From crackling to chops, bring Roderic’s pork to your dinner table for a quick, tasty and low-fat meal.
Pork and potato Thai curry (serves four)
Succulent juicy pork, soft potatoes and a medley of herbs and spices will bring the markets of Thailand straight to your kitchen table.
1 x 500g Scottish Lean Diced Pork
25g piece of fresh Ginger
1 tsp of each Stonemill Turmeric, Cumin and Paprika
1 Quixo Chicken Stock Cube
1 x 400ml Asia Coconut Milk
Peel and chop the red onions.
Peel and finely chop the garlic.
Take the top coarse layer from the lemongrass and slice thinly.
Peel and grate the ginger.
Finely chop the chilli with the seeds.
Dissolve the stock cube in 100ml boiling water.
Heat some oil in a large saucepan and fry the pork and chopped red onions until lightly browned.
Add the garlic, ginger, chilli, lemongrass, turmeric, paprika and cumin – cook gently for a few minutes to allow the flavours to be released.
Pour over the stock and the coconut milk. Bring to the boil and then cover and simmer for 40 minutes.
Meanwhile, peel the 2 potatoes and chop into chunks the same size as the pork.
Add to the curry – stir well and cook for another 10 minutes until the potatoes are tender.
Coarsely chop the coriander, sprinkle over the curry and serve.
This article was brought to you in association with Aldi.
- 6 pork chops
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup water
- 2 pounds potatoes, cubed
- salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl mix chicken soup and mushroom soup with water whisk well. Place pork chops in a large baking dish. Arrange potatoes on top, then pour soup mixture over entire dish. Bake uncovered for 60 minutes or until potatoes are tender.