Pork curry Recipe

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10 min


35 min

Pork curry is a delicious family family thanks to it’s great taste and affordable ingredients. Made with lean and quick-to-cook pork fillet (also called tenderloin), this curry can be on the table in less than an hour – perfect for a mid-week family meal. You can choose the curry paste to suit everyone’s taste – if your family love hot curries then pick a Madras or vindaloo but for a less spicy flavour go for a korma or balti paste. Serve the curry with plain boiled rice and warmed naan bread or piled onto warmed chapattis and topped with cucumber raiti. This reciep serves 4 people and takes around 45 mins to prepare and cook.


  • 1tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 1tsp grated root ginger
  • 2 garlic cloves, peeled and crushed
  • 2tbsp curry paste
  • 900g pork fillet, cubed
  • 400g can chopped tomatoes
  • 150ml pork or vegetable stock
  • Squeeze of lime or lemon juice
  • Salt and freshly ground black pepper
  • Coriander leaves, to garnish


  • Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 mins. Stir in the curry paste and cook for 1 minute then add the pork and fry over a medium heat, stirring for 2-3 mins, until no longer pink.

  • Add the chopped tomatoes and stock and bring to the boil. Reduce the heat to a simmer and cook for 20-25 mins until the pork is tender and cooked through, stirring occasionally.

  • Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.

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Top Tip

This recipe works well with chicken too. Use 8 boneless, skinned chicken thigh portions or 4 large skinned chicken fillets instead of the pork.