Coconut Pork Curry With Fresh Coriander

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Satisfy your cravings for exotic flavours with this coconut curry, infused with spices and fresh coriander. The tender pork melts in your mouth, while the creamy coconut milk and aromatic herbs make for a truly irresistible dish.

Cook time: 2 hrs and 0 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

450g lean pork cubes
1 teaspoon oil
1 onion, peeled and cut into quarters
2 tablespoons mild korma curry paste
1x 400g can reduced-fat coconut milk
2 sweet potatoes, peeled and cut into cubes
2 carrots, peeled and cut into chunky sticks
1 large handful of spinach leaves
2 tablespoons freshly chopped coriander

Method

Step 1

Preheat oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Heat the oil in an ovenproof casserole pot. Add the pork and onion, and cook until lightly brown. Add curry paste and mix well. Add coconut milk. Cover and cook in oven for 1½ hours.

Step 3

After 1 hour add the sweet potatoes, and carrots. Cook for a further 30 – 40 minutes.

Step 4

Just before serving, stir through the spinach and fresh coriander. Serve with cooked basmati rice, naan bread and extra spinach.

Method

Step 1

Preheat oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Heat the oil in an ovenproof casserole pot. Add the pork and onion, and cook until lightly brown. Add curry paste and mix well. Add coconut milk. Cover and cook in oven for 1½ hours.

Step 3

After 1 hour add the sweet potatoes, and carrots. Cook for a further 30 – 40 minutes.

Step 4

Just before serving, stir through the spinach and fresh coriander. Serve with cooked basmati rice, naan bread and extra spinach.

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Coconut Pork Curry with Fresh Coriander

Coconut pork curry served in a white bowl

Ingredients

  • 450g lean pork cubes
  • 1 teaspoon oil
  • 1 onion, peeled and cut into quarters
  • 2 tablespoons mild korma curry paste
  • 1x 400g can reduced-fat coconut milk
  • 2 sweet potatoes, peeled and cut into cubes
  • 2 carrots, peeled and cut into chunky sticks
  • 1 large handful of spinach leaves
  • 2 tablespoons freshly chopped coriander












Method

Step 1

Preheat oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Heat the oil in an ovenproof casserole pot. Add the pork and onion, and cook until lightly brown. Add curry paste and mix well. Add coconut milk. Cover and cook in oven for 1½ hours.

Step 3

After 1 hour add the sweet potatoes, and carrots. Cook for a further 30 – 40 minutes.

Step 4

Just before serving, stir through the spinach and fresh coriander. Serve with cooked basmati rice, naan bread and extra spinach.

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