The level of heat in this mouthwatering pork curry recipe can be changed to suit any palate. It tastes great when put over rice with a lemon-coconut flavor.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 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 cayenne pepper, 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl. Microwave for 1 minute, then let stand until onion is rehydrated and bouillon is dissolved.
- Meanwhile, heat coconut oil, curry powder, and cayenne 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.
- Add pork tenderloin to the skillet; cook and stir until pork begins to brown. Sprinkle flour over pork; cook and stir until pork is slightly pink in the center and cooked through; 2 to 3 minutes more.
- Stir in bouillon mixture, coconut milk, and peanut butter. Bring to a boil, stirring constantly. Cover the skillet and transfer to the oven.
- Cook in the preheated oven until pork is tender and sauce is bubbling, about 45 minutes. Remove from the oven, uncover, and let rest until the sauce thickens, about 10 minutes.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 22 g |
| Sodium | 525 mg |
| Sugars | 2 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I could not bring myself to add peanut butter, it just seemed wrong. I also omitted the flour, Added raw onions which I sauteed with the meat and spices, plus added a little garam marsala powder. My husband absolutely loved it! (I also added other veggies to extend the portions without increasing the amount of meat, added cut up zucchini and green peppers)
This is the best. Only changes I made was cutting the pork to bite-size pieces before cooking and doubling the seasonings. Almost forgot to take a picture before it was all gone.
Omg. It was sooooo good! It was a hit with the whole family . We love the spice and all! If you haven’t tried it you really should!!!
ABSOLUTELY delicious!!! my kids devoured it.
I used J. Earl’s suggestions but cooked on the stove with a covered fry pan at low heat until the meat pulled apart fairly easily and it was amazing.
My whole family loved this. Will make again. Doubled for my large family. Used fresh onion and garlic and sautéed with the coconut oil before adding the curry powder.
We added baby carrots and red potatoes, Served over jasmine rice It was fabulous and will definitely make this recipe again and again
My family loved it
This is amazing. I used red curry paste on the meat as I cooked it, removed from the pan and sauteed onions, carrots, mushrooms, celery until crisp/tender then put the meat back in the pan and added the coconut milk and peanut butter. Served over rice. Husband loved it.
Very good! Enjoyed the way it is and also with plain Greek yogurt stirred in.
This was very good and easy to make. Next time though, I don’t think I’ll use the flour, it gave it an aftertaste. I think the sauce would have been fine without it. I’ll definitely keep this recipe though!
This was delicious! One pound of pork was just enough for 3 meals, served on jasmine rice. Maybe because it was so delicious. Next time I’ll double recipe. Yummmmm.
Fantastic.. was looking for something to use up the roast pork, so fried fresh onion chunks, added all the spices, didn’t have enough curry so added coriander and a few other things the curry packet said was in it! What a forgiving recipe! The coconut milk and peanut butter blended everything beautifully, let it simmer low to soften the pork… thank you.. a keeper 🙂
Delicious! My husband absolutely loves it. He’s a barbecue fanatic and usually grills pork tenderloin but said this is better! I followed the recipe exactly except that I had only 1-1/3 tbsp curry powder and as I did not have coconut oil I used sesame oil. I would use the full 2 tbsp of curry powder next time but would continue to use sesame oil as that is what I have on hand. There is lots of sauce of perfect consistency which is great with rice. Will definitely make it again!
Very good recipe for pork curry. I opted to bring everything together in a skillet, cover and simmer on the stovetop at medium-low heat instead of putting it in the oven. This works with different proteins’. It has a very good curry flavor enhanced by the coconut and peanut butter.
Very good. Cut the pork into chunks, and used real onions. Used about 1/2 cup water so there was a thick sauce and served with naan bread. Definitely a keeper.
This doesn’t disappoint! I was impressed with how easy it was to make! No changes, and I served it with a Thai lime rice
This is my favourite recipe for curry. I have made it with chicken and sirloin steak as well as the pork and it always turns out great. When I make it with steak I use beef broth instead of chicken broth. I like to use Mahesh Curry Powder which is tan coloured, very flavourful,and somewhat hotter then the yellow stuff from the grocery store. I also use fresh chopped onion (1) and fresh minced garlic cloves (4) instead of the dehydrated stuff. I also add 2.5 cups of frozen peas and carrots and a cup of chopped sweet green bell pepper to make it a complete meal. It’s great served over rice which I flavour with 1 tsp. each of lemon and coconut or almond extracts per 4 cups of cooked rice. I just add the extracts to the water when making the rice.
I used fresh garlic and onion and added red pepper so it was almost a full meal just add rice