Curry Pork Recipe

Pat the pork cubes dry with paper towels. In a bowl combine yogurt (or 1/2 cup coconut milk if using), lime juice, minced garlic, grated ginger, kosher salt and black pepper. Add the pork and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and seasons the meat.

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Add the garlic, chopped ginger and chilies and cook 1–2 minutes until fragrant but not browned.

Stir in ground turmeric, coriander, cumin and paprika and cook 30 seconds to bloom the spices.

Transfer the mixture to a blender or food processor. Add a splash (2–3 tablespoons) of water or stock and blend to a smooth paste. Scrape down sides as needed. If you are using a prepared curry paste, skip this step and measure out 2 tablespoons of the prepared paste.

In a large heavy-bottomed pot or deep skillet, heat 1 tablespoon coconut oil over medium-high heat. Remove the pork from the marinade, letting excess drip off (reserve marinade). Add pork in a single layer and brown on all sides, working in batches if necessary, about 3–4 minutes per batch. Transfer browned pork to a plate.

Reduce heat to medium. If using the spice paste, add it to the pot and cook, stirring, 1–2 minutes to release aroma. If using prepared curry paste, add the 2 tablespoons now and cook 1 minute.

Stir in tomato paste and cook 30 seconds. Pour in the reserved marinade (if used) and the cup of stock, scraping up any browned bits from the bottom of the pot.

Add coconut milk, browned pork, potatoes and carrots. Bring to a gentle simmer, then reduce heat to low, cover partially and simmer until pork is tender and potatoes are cooked through, about 25–30 minutes. Stir occasionally.

With about 8 minutes remaining, add sliced red bell pepper so it keeps some texture.

Taste and season with fish sauce, brown sugar and lime juice. Adjust salt with additional salt if needed. If you want it spicier, finely chop and stir in an extra chili or a pinch of chili flakes.

Turn off heat and let the curry rest 5 minutes for flavors to meld. Stir in chopped cilantro and scallions.

Serve the curry spooned over cooked jasmine rice and sprinkle with toasted cashews or peanuts if desired. Offer extra lime wedges and chopped chilies at the table for additional heat.