23 Delicious Pork Curry Recipe Variations

Ever find yourself craving something warm, comforting, and packed with flavor? Look no further! We’ve gathered 23 delicious pork curry recipes that are perfect for cozy weeknight dinners or weekend feasts. From quick stovetop wonders to slow-cooked delights, there’s a variation here to satisfy every taste. Get ready to spice up your meal rotation—let’s dive into these mouthwatering options!

Spicy Coconut Milk Pork Curry

Ready to transform your weeknight dinner game? This fiery coconut milk pork curry delivers bold Southeast Asian flavors in under an hour. Grab your Dutch oven—we’re building layers of spice and creaminess that’ll have everyone begging for seconds.

Ingredients

– 2 pounds pork shoulder, cut into 1-inch cubes
– 3 tablespoons coconut oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup chicken stock
– 1 tablespoon fish sauce
– 1 tablespoon fresh lime juice
– 1/4 cup fresh cilantro, chopped
– Cooked jasmine rice, for serving

Instructions

1. Pat pork shoulder cubes completely dry with paper towels to ensure proper browning.
2. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes in a single layer, working in batches to avoid overcrowding, until deeply browned on all sides—about 3-4 minutes per batch.
4. Transfer seared pork to a clean plate, reserving rendered fat in the pot.
5. Add diced onion to the hot fat and sauté until translucent and lightly caramelized, about 5-7 minutes.
6. Stir in minced garlic and grated ginger, cooking until fragrant—approximately 1 minute.
7. Add red curry paste, ground turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their essential oils.
8. Pour in coconut milk, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return seared pork and any accumulated juices to the pot along with chicken stock.
10. Bring the curry to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid.
11. Simmer for 45 minutes until pork is fork-tender but not falling apart.
12. Stir in fish sauce and fresh lime juice to balance the richness.
13. Garnish with chopped cilantro just before serving to maintain its bright, fresh flavor.
Just spoon this aromatic curry over fluffy jasmine rice to catch every drop of the creamy coconut sauce. The pork becomes meltingly tender while maintaining its structure, swimming in a vibrant golden broth that packs subtle heat. For an extra textural contrast, top with crispy fried shallots or serve with crunchy pickled vegetables on the side.

Slow-Cooked Pork and Potato Curry

Kick your weeknight dinner game into high gear with this soul-warming slow-cooked pork and potato curry. Transform tough pork shoulder into butter-soft perfection while potatoes soak up all those aromatic spices. Whip up restaurant-quality flavor with minimal effort—your slow cooker does all the heavy lifting.

Ingredients

– 2 lbs pork shoulder, cut into 2-inch cubes
– 1/4 cup clarified butter
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tbsp curry powder
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper
– 1 cup crushed tomatoes
– 1 cup coconut milk
– 1 cup chicken stock
– 1 lb Yukon Gold potatoes, quartered
– 1/2 cup fresh cilantro leaves
– 1 tbsp fresh lime juice

Instructions

1. Pat pork cubes completely dry with paper towels.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Sear pork cubes in batches until deeply browned on all sides, about 3-4 minutes per side.
4. Transfer seared pork to slow cooker insert.
5. Add diced onion to the same skillet and cook until translucent, about 5 minutes.
6. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
7. Sprinkle curry powder, turmeric, and cayenne over onion mixture, toasting for 30 seconds.
8. Pour in crushed tomatoes, scraping up any browned bits from skillet bottom.
9. Transfer onion-spice mixture to slow cooker with pork.
10. Add coconut milk and chicken stock to slow cooker.
11. Season with 1 tsp kosher salt and stir to combine all ingredients.
12. Cover and cook on low heat for 6 hours.
13. Add quartered potatoes to slow cooker, submerging them in liquid.
14. Continue cooking on low for 2 more hours until potatoes are fork-tender.
15. Stir in fresh cilantro leaves and lime juice just before serving.

Let this curry rest for 15 minutes before serving to allow flavors to meld perfectly. The pork becomes fall-apart tender while potatoes maintain their structure, creating wonderful textural contrast. Serve over jasmine rice or with warm naan to soak up every drop of the rich, aromatic sauce.

Thai Red Curry Pork

Nailing that takeout-level Thai curry at home just got easier. This vibrant red curry pork delivers bold, aromatic flavors in under 30 minutes—perfect for busy weeknights when you crave something spectacular.

Ingredients

• 1.5 lbs pork shoulder, sliced into ¼-inch strips
• 3 tbsp Thai red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp coconut oil
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1 red bell pepper, julienned
• ½ cup Thai basil leaves
• 2 kaffir lime leaves, finely sliced
• 1 tbsp fresh lime juice
• 2 Thai chilies, thinly sliced (optional)

Instructions

1. Heat coconut oil in a large wok over medium-high heat until shimmering.
2. Add pork shoulder strips in a single layer and sear for 2 minutes per side until lightly browned.
3. Push pork to one side and add Thai red curry paste to the empty space.
4. Toast the curry paste for 1 minute, stirring constantly, until fragrant.
5. Pour in ½ cup of the coconut milk’s thick cream and stir into the paste until oil separates.
6. Combine pork with the curry base and cook for 1 minute to coat thoroughly.
7. Add remaining coconut milk, fish sauce, and palm sugar, stirring to dissolve.
8. Bring to a gentle simmer and cook uncovered for 8 minutes.
9. Add julienned red bell pepper and cook for 3 minutes until slightly tender but still crisp.
10. Stir in kaffir lime leaves and Thai chilies (if using), cooking for 1 minute.
11. Remove from heat and fold in Thai basil leaves and fresh lime juice.

Resting allows the pork to reabsorb the aromatic curry liquid, making each bite incredibly tender. The creamy coconut base carries subtle heat that builds with each spoonful—serve it over jasmine rice or with crispy roti for maximum sauce-soaking potential.

Pork Vindaloo Curry

Let’s skip the small talk—this Pork Vindaloo Curry is about to become your new spicy obsession. Loaded with tender pork and a fiery, tangy sauce, it’s the ultimate comfort food with a kick. Get ready to impress your taste buds and your dinner guests.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp vindaloo spice blend
• 1 tsp Kashmiri red chili powder
• 1/4 cup apple cider vinegar
• 1 cup crushed tomatoes
• 1 cup pork or chicken stock
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Pat the pork shoulder cubes dry with paper towels to ensure a proper sear.
2. Heat the clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear the pork cubes in a single layer until deeply browned on all sides, about 3–4 minutes per side.
4. Transfer the seared pork to a plate, leaving the rendered fat in the pot.
5. Add the diced onion to the pot and sauté until translucent and lightly caramelized, about 6–8 minutes.
6. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
7. Sprinkle the vindaloo spice blend and Kashmiri red chili powder over the aromatics, toasting for 30 seconds to release their oils.
8. Deglaze the pot with apple cider vinegar, scraping up any browned bits from the bottom.
9. Pour in the crushed tomatoes and pork stock, stirring to combine.
10. Return the seared pork to the pot, along with any accumulated juices.
11. Stir in the granulated sugar and fine sea salt until fully dissolved.
12. Bring the curry to a simmer, then reduce the heat to low and cover the pot.
13. Simmer gently for 1.5–2 hours, until the pork is fork-tender and the sauce has thickened.
14. Garnish with freshly chopped cilantro just before serving.

Now, the payoff: the pork shreds effortlessly, soaking up that tangy, spicy sauce. Never underestimate its versatility—pile it over fluffy jasmine rice, stuff it into warm naan, or even top a baked potato for a fusion twist.

Fragrant Lemongrass Pork Curry

Huddle up, flavor chasers! This aromatic lemongrass pork curry delivers Southeast Asian heat with American-weeknight ease. Get ready to transform your kitchen into a fragrant spice haven.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 3 tbsp clarified butter
• 4 fresh lemongrass stalks, tender inner bulbs finely minced
• 4 garlic cloves, microplaned
• 2 shallots, thinly sliced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 13.5 oz canned full-fat coconut milk
• 1 cup homemade chicken stock
• 2 tbsp fish sauce
• 1 tbsp coconut sugar
• 1 lime, juiced
• 1/4 cup fresh Thai basil leaves
• 2 fresh red chilies, thinly sliced

Instructions

1. Pat pork shoulder cubes completely dry with paper towels.
2. Heat clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes in a single layer until deeply browned on all sides, about 8 minutes total.
4. Transfer seared pork to a clean plate using tongs.
5. Add minced lemongrass, microplaned garlic, sliced shallots, and grated ginger to the hot pot.
6. Sauté aromatics until fragrant and shallots turn translucent, about 3 minutes.
7. Stir in red curry paste, ground turmeric, and cayenne pepper until fully incorporated.
8. Cook spice mixture for 1 minute until deeply aromatic.
9. Pour in coconut milk, scraping the bottom of the pot to release any browned bits.
10. Add homemade chicken stock, fish sauce, and coconut sugar, stirring to combine.
11. Return seared pork and any accumulated juices to the pot.
12. Bring curry to a gentle simmer, then reduce heat to maintain low bubbling.
13. Cover pot and simmer for 45 minutes until pork is fork-tender.
14. Remove lid and continue simmering for 15 minutes to slightly thicken the sauce.
15. Stir in freshly squeezed lime juice just before serving.
16. Garnish with fresh Thai basil leaves and thinly sliced red chilies.

Just spoon this vibrant curry over jasmine rice and watch the tender pork melt into the creamy coconut sauce. The lemongrass provides a citrusy backbone that cuts through the rich spices, while those final basil and chili garnishes add fresh contrast. For a next-level presentation, serve in hollowed-out young coconuts with crispy rice crackers for dipping.

Creamy Cashew Pork Curry

Prepare to transform your weeknight dinner game with this luxuriously creamy cashew pork curry. Packed with aromatic spices and velvety texture, this dish delivers restaurant-quality flavor in under an hour. Perfect for impressing guests or treating yourself to something extraordinary.

Ingredients

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 1 cup raw cashews, soaked for 4 hours
• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 cup canned crushed tomatoes
• 1 cup full-fat coconut milk
• 1 cup chicken stock
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Kosher salt to taste

Instructions

1. Pat dry the pork shoulder cubes thoroughly with paper towels to ensure proper browning.
2. Heat clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes in a single layer, turning every 2 minutes until deeply browned on all sides, about 8 minutes total.
4. Transfer seared pork to a plate, leaving rendered fat in the pot.
5. Add diced onion to the hot fat and sauté for 5 minutes until translucent and lightly golden.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle garam masala, turmeric, and cayenne over the onion mixture, toasting for 30 seconds to bloom the spices.
8. Pour in crushed tomatoes, scraping the bottom of the pot to incorporate any browned bits.
9. Return seared pork and any accumulated juices to the pot.
10. Add coconut milk and chicken stock, stirring to combine all ingredients evenly.
11. Bring the curry to a gentle simmer, then reduce heat to low and cover partially.
12. Simmer for 45 minutes, stirring occasionally, until pork is fork-tender.
13. While the curry simmers, drain soaked cashews and blend with 1/2 cup water until completely smooth and creamy.
14. Stir the cashew cream into the finished curry, heating through for 2 minutes.
15. Finish with fresh lime juice and chopped cilantro, seasoning with kosher salt as needed.

You’ll marvel at how the velvety cashew cream melds with the aromatic spices, creating a luxurious sauce that clings perfectly to the tender pork. Serve this stunning curry over fragrant jasmine rice or with warm naan to soak up every drop of the creamy goodness. The subtle heat from the cayenne builds gradually while the fresh lime brightens each rich, satisfying bite.

Indian-Style Pork Keema Curry

Craving something bold? This Indian-spiced pork keema brings serious flavor fireworks to your weeknight rotation. Cozy, aromatic, and ready in under an hour—let’s get cooking.

Ingredients

• 1 lb ground pork (80/20 blend)
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1-inch fresh ginger root, grated
• 2 serrano peppers, seeded and minced
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1 cup crushed tomatoes
• 1/2 cup frozen peas, thawed
• 1/4 cup chopped fresh cilantro
• 1 tsp kosher salt
• 1/2 cup water

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add diced onion and sauté for 6-8 minutes until deeply golden brown, stirring frequently to prevent burning.
3. Add minced garlic, grated ginger, and minced serrano peppers; cook for 90 seconds until fragrant.
4. Sprinkle ground coriander, cumin, turmeric, and cayenne over the aromatics; toast for 45 seconds until spices release their fragrance.
5. Add ground pork to the skillet, breaking it apart with a wooden spoon into fine crumbles.
6. Cook pork for 8-10 minutes until no pink remains and edges begin to crisp slightly.
7. Pour in crushed tomatoes and 1/2 cup water, scraping any browned bits from the skillet bottom.
8. Reduce heat to medium-low, cover, and simmer for 20 minutes to develop rich, layered flavors.
9. Stir in thawed peas and kosher salt; cook uncovered for 5 minutes until peas are tender but still bright green.
10. Fold in chopped cilantro just before serving to maintain its fresh, vibrant color.

Keep this keema wonderfully textured—creamy from the tomatoes, with pops of sweet peas against the spiced pork. Spoon it over fluffy basmati rice, stuff into warm naan pockets, or top with a drizzle of cool yogurt for the perfect heat balance.

Pineapple and Tamarind Pork Curry

Kickstart your weeknight dinner game with this tropical twist on classic curry. Sweet pineapple and tangy tamarind create the ultimate flavor bomb that’ll have everyone begging for seconds. This isn’t your average pork dish—it’s a vacation in a bowl.

Ingredients

– 1.5 lbs pork shoulder, cut into 1-inch cubes
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons tamarind concentrate
– 2 cups fresh pineapple chunks
– 1 cup full-fat coconut milk
– 1 tablespoon fish sauce
– 1 teaspoon red chili flakes
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 cup fresh cilantro leaves
– Cooked jasmine rice for serving

Instructions

1. Pat pork shoulder cubes completely dry with paper towels to ensure proper browning.
2. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes in a single layer, turning every 2 minutes until deeply browned on all sides, about 8 minutes total.
4. Remove pork with a slotted spoon, leaving rendered fat in the pot.
5. Add diced onion and sauté for 4 minutes until translucent and lightly golden.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle in red chili flakes, ground coriander, and ground turmeric, toasting for 30 seconds to release oils.
8. Whisk tamarind concentrate with coconut milk until fully incorporated.
9. Return pork to the pot along with any accumulated juices.
10. Pour coconut-tamarind mixture over pork, scraping up any browned bits from the bottom.
11. Add fish sauce and bring to a gentle simmer.
12. Reduce heat to low, cover, and simmer for 45 minutes until pork is fork-tender.
13. Stir in fresh pineapple chunks and cook uncovered for 15 minutes to reduce sauce slightly.
14. Remove from heat and let rest for 5 minutes to allow flavors to meld.
15. Garnish with fresh cilantro leaves just before serving.
16. Serve immediately over hot jasmine rice.

Vibrant chunks of pineapple become meltingly tender while maintaining their tropical sweetness against the rich, tangy curry base. The pork shreds effortlessly with each bite, creating a textural symphony that’s both comforting and exciting. Try serving it in hollowed-out pineapple halves for a stunning presentation that doubles as edible bowls.

Pork Curry with Eggplant and Basil

Zesty flavors collide in this vibrant pork curry that transforms humble ingredients into something extraordinary. Sautéed eggplant soaks up the rich coconut curry sauce while fresh basil adds that final aromatic punch. This dish delivers restaurant-quality complexity with surprisingly simple techniques.

Ingredients

• 1 lb pasture-raised pork shoulder, cut into 1-inch cubes
• 2 medium Japanese eggplants, cut into ½-inch rounds
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut oil
• 2 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup fresh Thai basil leaves
• 1 tbsp fish sauce
• 1 tsp coconut sugar
• 2 tbsp fresh lime juice
• 1 red chili, thinly sliced

Instructions

1. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering.
2. Season pork cubes generously with salt and sear until deeply browned on all sides, about 8 minutes total.
3. Transfer pork to a plate, leaving rendered fat in the pot.
4. Add eggplant rounds in a single layer and cook until lightly charred, about 3 minutes per side.
5. Remove eggplant and set aside with the pork.
6. Reduce heat to medium and sauté onion until translucent, about 5 minutes.
7. Add garlic and ginger, cooking until fragrant, about 1 minute.
8. Stir in red curry paste and toast for 30 seconds to deepen flavors.
9. Pour in coconut milk, scraping up any browned bits from the bottom of the pot.
10. Return pork and any accumulated juices to the pot.
11. Bring to a simmer, then reduce heat to low and cover.
12. Cook until pork is fork-tender, about 45 minutes.
13. Stir in fish sauce and coconut sugar until dissolved.
14. Gently fold in reserved eggplant and simmer uncovered for 5 minutes.
15. Remove from heat and stir in fresh basil, lime juice, and sliced chili.

Wonderfully textured with meltingly tender pork against firm eggplant slices, this curry balances creamy coconut richness with bright acidity. The basil adds peppery freshness that cuts through the richness perfectly. Serve over jasmine rice or with crusty bread to soak up every drop of the aromatic sauce.

Sticky Honey Garlic Pork Curry

Zesty, sweet, and seriously sticky—this pork curry delivers bold flavor in every bite. Get ready to transform humble ingredients into a restaurant-worthy meal that’ll have everyone asking for seconds. Let’s dive straight into the magic.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup raw honey
• 1/4 cup low-sodium soy sauce
• 1 cup unsalted chicken stock
• 1/2 cup full-fat coconut milk
• 2 tbsp unsalted butter
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Pat the pork shoulder cubes completely dry with paper towels.
2. Season the pork evenly on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the pork cubes in a single layer, working in batches to avoid overcrowding, for 3-4 minutes per side until deeply browned.
5. Transfer the seared pork to a clean plate, reserving any rendered fat in the pot.
6. Add the finely diced yellow onion to the pot and sauté for 5-6 minutes until translucent and lightly caramelized.
7. Stir in the minced garlic and freshly grated ginger, cooking for 60 seconds until fragrant.
8. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
9. Sprinkle in the smoked paprika and cayenne pepper, toasting for 30 seconds to release their oils.
10. Pour in the raw honey and low-sodium soy sauce, stirring to combine and deglaze the pot.
11. Return the seared pork and any accumulated juices to the pot.
12. Pour in the unsalted chicken stock, scraping up any browned bits from the bottom.
13. Bring the mixture to a simmer, then reduce the heat to low and cover tightly.
14. Simmer gently for 1 hour and 15 minutes until the pork is fork-tender.
15. Stir in the full-fat coconut milk and unsalted butter, simmering uncovered for 10 minutes until the sauce thickens slightly.
16. Remove from heat and stir in the chopped fresh cilantro.

Divinely sticky and aromatic, this curry boasts tender pork that melts under gentle pressure. The honey creates a glossy, caramelized glaze that clings to each piece, while the garlic provides a sharp, savory counterpoint. Serve it over jasmine rice with a squeeze of fresh lime to cut through the richness, or stuff it into warm naan for a handheld feast.

Pork Curry with Pumpkin and Spinach

Brace yourselves for a flavor explosion that’ll make your taste buds dance. This pork curry with pumpkin and spinach delivers cozy vibes with serious gourmet credentials. Get ready to impress without the stress.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 4 cups fresh pumpkin, peeled and cubed into 1-inch pieces
• 4 cups chicken stock
• 1 cup full-fat coconut milk
• 4 cups fresh spinach leaves
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Pat pork cubes completely dry with paper towels to ensure proper browning.
2. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes in a single layer for 3 minutes per side until deeply browned.
4. Transfer seared pork to a clean plate, leaving rendered fat in the pot.
5. Sauté diced onion for 5 minutes until translucent and lightly golden.
6. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle curry powder, cumin, and cayenne over the aromatics, toasting for 30 seconds to bloom the spices.
8. Return pork and any accumulated juices to the pot.
9. Add pumpkin cubes and chicken stock, scraping the bottom to deglaze.
10. Bring to a boil, then reduce heat to maintain a gentle simmer.
11. Cover and simmer for 45 minutes until pork is fork-tender.
12. Stir in coconut milk and simmer uncovered for 10 minutes to slightly thicken.
13. Fold in spinach leaves and cook for 2 minutes until just wilted.
14. Finish with fresh lime juice and chopped cilantro.

The tender pork melts against the creamy pumpkin, while wilted spinach adds earthy depth. Serve over jasmine rice to soak up the aromatic coconut-curry sauce, or scoop it up with warm naan for maximum flavor absorption.

Ginger and Cardamom Pork Curry

Get ready to transform your weeknight dinner game with this aromatic ginger and cardamom pork curry. Grab your Dutch oven—we’re building layers of flavor that’ll make your kitchen smell like a professional spice market. This isn’t your average curry; it’s a fragrant journey that’ll have everyone asking for seconds.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes
– 3 tbsp clarified butter
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2-inch piece fresh ginger, grated
– 8 green cardamom pods, lightly crushed
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper
– 1 cup full-fat coconut milk
– 1 cup chicken stock
– 1 tbsp fresh lime juice
– 1/4 cup cilantro leaves, for garnish

Instructions

1. Pat pork cubes completely dry with paper towels to ensure proper browning.
2. Heat clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear pork in a single layer, working in batches to avoid overcrowding, until deeply browned on all sides, about 3-4 minutes per side.
4. Transfer seared pork to a clean plate, reserving all rendered fat in the pot.
5. Add diced onion to the hot fat and cook until translucent and lightly golden, about 6-8 minutes.
6. Stir in minced garlic and grated ginger, cooking until fragrant, about 45 seconds.
7. Add crushed cardamom pods, ground turmeric, and cayenne pepper, toasting spices for 30 seconds to release their essential oils.
8. Return seared pork and any accumulated juices to the pot.
9. Pour in coconut milk and chicken stock, scraping up any browned bits from the bottom.
10. Bring mixture to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid.
11. Simmer gently for 1 hour and 15 minutes until pork is fork-tender but not falling apart.
12. Remove lid and simmer uncovered for 15 minutes to slightly thicken the sauce.
13. Stir in fresh lime juice just before serving to brighten the flavors.
14. Garnish with fresh cilantro leaves. The finished curry boasts meltingly tender pork swimming in a fragrant, golden-hued sauce. That first bite delivers warm cardamom notes followed by ginger’s subtle heat. Try serving it over jasmine rice or with warm naan to soak up every last drop of the aromatic sauce.

Vietnamese Caramelized Pork Curry

Aromatic and addictive, this Vietnamese caramelized pork curry will transform your weeknight dinner game. Get ready for tender pork swimming in a glossy, spice-infused sauce that clings perfectly to every grain of rice.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 3 tbsp fish sauce
• 2 tbsp coconut sugar
• 1 tbsp neutral oil
• 3 garlic cloves, finely minced
• 1 shallot, thinly sliced
• 2 tbsp Vietnamese curry powder
• 1 cup coconut cream
• 1 cup chicken stock
• 2 star anise pods
• 1 cinnamon stick
• 1 Thai chili, thinly sliced
• 2 scallions, cut into 1-inch lengths
• Fresh cilantro leaves for garnish

Instructions

1. Season pork shoulder cubes evenly with fish sauce and set aside for 15 minutes to marinate.
2. Heat a heavy-bottomed Dutch oven over medium-high heat and add neutral oil until shimmering.
3. Sear pork cubes in a single layer until deeply browned on all sides, about 8-10 minutes total.
4. Add coconut sugar and cook, stirring constantly, until it melts and coats the pork, about 2 minutes.
5. Push pork to one side and add minced garlic and sliced shallot to the empty space.
6. Sauté aromatics until fragrant and translucent, about 90 seconds, then mix with pork.
7. Sprinkle Vietnamese curry powder over the pork and cook for 1 minute until toasted.
8. Pour in coconut cream, scraping the bottom to release any browned bits.
9. Add chicken stock, star anise pods, and cinnamon stick, stirring to combine.
10. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid.
11. Braise for 1 hour and 15 minutes until pork is fork-tender.
12. Remove lid and increase heat to medium, simmering uncovered for 15 minutes to thicken sauce.
13. Stir in sliced Thai chili and scallion lengths, cooking for 2 more minutes.
14. Remove from heat and discard star anise and cinnamon stick.
15. Garnish with fresh cilantro leaves before serving.

Outrageously tender pork melts against your tongue while the glossy caramelized sauce delivers sweet, salty, and spicy notes in perfect harmony. Serve it over jasmine rice to catch every drop of that aromatic curry, or stuff it into banh mi for an unexpected twist that’ll have everyone asking for seconds.

Pork Curry with Green Peas and Mint

Just when you thought curry couldn’t get better—this pork version with green peas and mint will absolutely blow your mind. Sear that pasture-raised pork shoulder until golden, then simmer it in aromatic spices until fork-tender. Finish with fresh mint and peas for a vibrant twist that’ll have everyone begging for seconds.

Ingredients

• 1.5 lbs pasture-raised pork shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 cup crushed tomatoes
• 2 cups pork stock
• 1 cup fresh green peas
• 1/4 cup fresh mint leaves, chiffonade-cut
• 1 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Pat pork cubes completely dry with paper towels and season evenly with kosher salt and black pepper.
2. Heat clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes in a single layer until deeply browned on all sides, about 8-10 minutes total.
4. Transfer seared pork to a clean plate, leaving rendered fat in the pot.
5. Add diced onion to the hot fat and sauté until translucent and lightly caramelized, about 6-8 minutes.
6. Stir in minced garlic and grated ginger, cooking until fragrant, about 60 seconds.
7. Sprinkle curry powder, cumin, and cayenne over the aromatics, toasting for 30 seconds until deeply aromatic.
8. Pour in crushed tomatoes, scraping the bottom of the pot to release any browned bits.
9. Return seared pork and any accumulated juices to the pot along with pork stock.
10. Bring to a boil, then immediately reduce heat to maintain a gentle simmer.
11. Cover and simmer for 1 hour 15 minutes until pork is fork-tender.
12. Stir in fresh green peas and cook uncovered for 5 minutes until peas are bright green and tender.
13. Remove from heat and fold in chiffonade-cut mint leaves.

Every bite delivers meltingly tender pork against the pop of fresh peas, while the mint cuts through the rich curry with cooling brightness. Serve it over jasmine rice or with warm naan to soak up every last drop of that incredible sauce—this is comfort food that feels anything but ordinary.

Fiery Vindaloo Pork Curry

Crank up the heat with this explosive pork curry that’ll make your taste buds dance. Marinate pasture-raised pork shoulder in a fiery spice blend overnight, then slow-simmer until fork-tender. Get ready for a flavor bomb that balances intense heat with complex spice layers.

Ingredients

– 2 lbs pasture-raised pork shoulder, cut into 1-inch cubes
– 1/4 cup clarified butter
– 2 large yellow onions, thinly sliced
– 8 garlic cloves, minced
– 2-inch piece fresh ginger, grated
– 2 tbsp Kashmiri red chili powder
– 1 tbsp ground cumin
– 2 tsp ground coriander
– 1 tsp turmeric powder
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 cup apple cider vinegar
– 1 cup pork stock
– 2 bay leaves
– 1 tbsp granulated sugar
– 1 tsp fine sea salt

Instructions

1. Combine pork cubes with Kashmiri red chili powder, cumin, coriander, turmeric, cinnamon, cloves, and apple cider vinegar in a glass bowl.
2. Cover the marinating pork tightly with plastic wrap and refrigerate for 12 hours to develop deep flavor penetration.
3. Heat clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
4. Add thinly sliced yellow onions and sauté for 8-10 minutes until deeply caramelized and golden brown.
5. Stir in minced garlic and grated ginger, cooking for 90 seconds until fragrant but not browned.
6. Add the marinated pork with all its spices and sear for 4-5 minutes until exterior develops a dark crust.
7. Deglaze the pot with pork stock, scraping up all the browned bits from the bottom.
8. Add bay leaves, granulated sugar, and fine sea salt to the simmering liquid.
9. Reduce heat to low, cover the Dutch oven, and simmer for 2 hours until pork shreds easily with a fork.
10. Remove the lid during the final 30 minutes to allow the sauce to reduce to a thick, clinging consistency.
11. Discard bay leaves before serving.

Hearty chunks of pork melt into a rich, crimson sauce that clings perfectly to steamed basmati rice. The initial fiery kick gives way to complex layers of warm spices and subtle sweetness. Serve over coconut rice to tame the heat, or stuff into warm naan bread for a portable feast that packs serious flavor.

Pork Curry with Butter Beans and Tomato

Zesty flavors collide in this comforting pork curry that transforms simple ingredients into something extraordinary. Tender pork shoulder simmers with creamy butter beans and bright tomato in a richly spiced sauce that develops incredible depth. This one-pot wonder delivers restaurant-quality results with minimal effort—perfect for busy weeknights when you crave something special.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp curry powder blend
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 (15 oz) can butter beans, drained and rinsed
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tbsp chopped fresh cilantro
• Kosher salt, to season

Instructions

1. Pat pork cubes completely dry with paper towels and season generously with kosher salt on all sides.
2. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Sear pork cubes in a single layer without crowding, working in batches if necessary, until deeply browned on all sides, approximately 3-4 minutes per side.
4. Transfer seared pork to a clean plate, leaving rendered fat in the pot.
5. Reduce heat to medium and add diced onion, cooking while stirring frequently until translucent and lightly golden, about 6-8 minutes.
6. Add minced garlic and grated ginger, stirring constantly until fragrant, approximately 45 seconds.
7. Sprinkle curry powder, cumin, and cayenne pepper over the onion mixture, toasting the spices while stirring for 1 minute until aromatic.
8. Pour in diced tomatoes with their juices, using a wooden spoon to scrape any browned bits from the bottom of the pot.
9. Return seared pork and any accumulated juices to the pot along with chicken stock, stirring to combine all ingredients.
10. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 15 minutes until pork is fork-tender.
11. Stir in drained butter beans and heavy cream, simmering uncovered for 15 minutes until the sauce has thickened slightly.
12. Remove from heat and fold in chopped cilantro just before serving. For optimal flavor development, let the curry rest for 10 minutes off heat before serving—this allows the spices to meld perfectly while the pork continues to absorb the sauce.

Flawlessly balanced between creamy and spicy, this curry features meltingly tender pork that practically dissolves on your tongue. The butter beans add delightful textural contrast while soaking up the complex sauce. Serve over jasmine rice with a squeeze of lime to cut through the richness, or scoop it up with warm naan for the ultimate comfort meal.

Moroccan-Inspired Harissa Pork Curry

Y’all need this Moroccan-inspired harissa pork curry in your life. This fiery, aromatic dish transforms humble pork shoulder into something extraordinary with just one pot and 90 minutes. Get ready for flavor fireworks that’ll make your taste buds dance.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes
– 3 tbsp extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, microplaned
– 2 tbsp harissa paste
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp ground cinnamon
– 1 cup chicken stock, reduced-sodium
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tbsp freshly squeezed lemon juice
– ¼ cup fresh cilantro leaves, roughly chopped
– Kosher salt, to season
– Freshly cracked black pepper, to season

Instructions

1. Pat pork cubes completely dry with paper towels and season generously with kosher salt and freshly cracked black pepper on all sides.
2. Heat extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Sear pork cubes in a single layer, working in batches to avoid overcrowding, until deeply browned on all sides, approximately 3-4 minutes per side.
4. Transfer seared pork to a clean plate, leaving rendered fat and any fond in the pot.
5. Reduce heat to medium and add finely diced yellow onion, sautéing until translucent and lightly caramelized, about 6-8 minutes.
6. Add microplaned garlic cloves and cook until fragrant, precisely 60 seconds to prevent burning.
7. Stir in harissa paste, ground cumin, smoked paprika, and ground cinnamon, toasting the spices until aromatic, about 90 seconds.
8. Deglaze the pot with reduced-sodium chicken stock, scraping up all browned bits from the bottom with a wooden spoon.
9. Return seared pork and any accumulated juices to the pot along with undrained diced tomatoes.
10. Bring the mixture to a gentle simmer, then immediately reduce heat to low and cover tightly.
11. Simmer covered for 75-90 minutes until pork is fork-tender and easily shreds with gentle pressure.
12. Stir in freshly squeezed lemon juice and adjust seasoning with additional kosher salt if needed.
13. Garnish with roughly chopped fresh cilantro leaves just before serving.

Outrageously tender pork melts into the complex, smoky-spicy sauce that’s brightened by that final hit of lemon. The harissa provides a slow-building heat that lingers beautifully without overwhelming the warm cinnamon undertones. Serve this over fluffy couscous or with crusty bread to soak up every last drop of the incredible sauce.

Conclusion

Versatile pork curry recipes await! From quick weeknight dinners to impressive weekend feasts, this collection offers something for every taste and occasion. We hope you’ll find new family favorites among these 23 delicious variations. Don’t forget to share which recipe you loved most in the comments below, and pin your favorites to Pinterest so other home cooks can discover these tasty dishes too!