Indian Coconut Pork Curry

I think just about everyone loves Indian food.  It's very unusual, and there are so many different dishes you can make that all taste different!  One of my dreams is to one day make an Indian feast with side dishes, vegetable curries, naan, the whole bit.  But until then, I'm happy with my curries served alongside a salad.

I always make my own curry powder for Indian food (I have a bucket filled with whole un-ground spices), it just makes the curries that much better.  If you don't feel like making your own curry powder, which I totally don't blame you for, you can just use a high quality pre-ground curry powder.

For the curry:
1 onion, finely chopped
5 cloves garlic, minced
2 inch piece of ginger, peeled and minced
2 lb. pork, cut into 1 inch cubes
3 whole bay leaves
2 tsp salt
1 lime, juiced
1 ½ qt. chicken stock
2 ½ lb. tricolored potatoes, quartered
8 carrots, roughly chopped
1 (14 oz.) can coconut milk
Chile Sambal

For the curry powder:

(you can use ⅓ cup high quality curry powder instead)

2 TBSP coriander

2 TBSP cumin

2 tsp mustard seeds

2 tsp fenugreek seeds

2 tsp turmeric

1 tsp cinnamon

20 peppercorns

8 cloves

Use a mortar and pestle to grind together your spices.  You will still have a few whole seeds, but they should be mostly ground.

Preheat a large pan coated in ghee or butter.  Sauté the onion, garlic, and ginger until the onion turns a light golden brown.

Add the curry powder and bay leaves and sauté until the spices are fragrant.  This smell is why I love making curries!

Add the pork and some more ghee or butter, then thoroughly brown the pork cubes on all 6 sides.

Put the onion/pork mixture in a slow cooker with the salt, lime juice, and chicken stock.  Cook on high for 1 hour.

Add the potatoes, turn the heat down to low, and cook for another 45 minutes.

Stir in the carrots, turn the heat back up to high, and cook for another 1 hour 30 minutes.

Add the coconut milk and cook on high for a final 30 minutes, or until the potatoes are falling apart and the pork is tender.  Add salt and Chile Sambal to taste.

While your curry is stewing, you may want to consider making naan.  It goes perfectly with any Indian curry, and I'll be putting up the recipe tomorrow!  Naan is also a relatively quick bread, so you don't need to plan too far in advance if you're going to make it.


This curry is ideal served over rice with a side of green beans or salad, and naan to soak up the sauce.  For all you spice lovers out there, the perfect add-on spice for this meal is Chile Sambal.  This chile goes with the pork curry perfectly, and it actually accents the flavors of the dish.  Enjoy your indian feast!

Indian Coconut Pork Curry

For the curry:

1 onion, finely chopped

5 cloves garlic, minced

2 inch piece of ginger, peeled and minced

2 lb. pork, cut into 1 inch cubes

3 whole bay leaves

2 tsp salt

1 lime, juiced

1 ½ qt. chicken stock

2 ½ lb. tricolored potatoes, quartered

8 carrots, roughly chopped

1 (14 oz.) can coconut milk

Chile Sambal

For the curry powder:

(you can use ⅓ cup high quality curry powder instead)

2 TBSP coriander

2 TBSP cumin

2 tsp mustard seeds

2 tsp fenugreek seeds

2 tsp turmeric

1 tsp cinnamon

20 peppercorns

8 cloves

Use a mortar and pestle to grind together your spices.  You will still have a few whole seeds, but they should be mostly ground.

Preheat a large pan coated in ghee or butter.  Sauté the onion, garlic, and ginger until the onion turns a light golden brown.  Add the curry powder and bay leaves and sauté until the spices are fragrant.  This smell is why I love making curries!  Add the pork and some more ghee or butter, then thoroughly brown the pork cubes on all 6 sides.

Put the onion/pork mixture in a slow cooker with the salt, lime juice, and chicken stock.  Cook on high for 1 hour.  Add the potatoes, turn the heat down to low, and cook for another 45 minutes.  Stir in the carrots, turn the heat back up to high, and cook for another 1 hour 30 minutes.  Add the coconut milk and cook on high for a final 30 minutes, or until the potatoes are falling apart and the pork is tender.  Add salt and Chile Sambal to taste.

While your curry is stewing, you may want to consider making naan!  It goes perfectly with any Indian curry, and is also a relatively quick bread, so you don't need to plan too far in advance if you're going to make it.

This curry is ideal served over rice with a side of green beans or salad, and naan to soak up the sauce.  For all you spice lovers out there, the perfect add-on spice for this meal is Chile Sambal.  This chile goes with the pork curry perfectly, and it actually accents the flavors of the dish.  Enjoy your indian feast! 


To see more of my pictures you can find me on Instagram at @audreygracephotography.