Pork and Spinach Curry

Pork and Spinach Curry


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This is an easy curry to make with the pork being fried in the coconut oil before being simmered in a coconut milk curry sauce; spinach is added just before serving.


Serves: 4 

  • Curry Paste
  • 2 large dried red chillies
  • 2 cloves garlic
  • 1 stalk lemongrass
  • 1 shallot
  • 1/2 tablespoon ginger, peeled and sliced
  • 1 tablespoon galangal, peeled and sliced
  • 2 kaffir limes, zested
  • 1/2 cup fried crispy fish
  • Curry
  • 4 cups (1 litre) coconut cream, settled with cream at the top
  • 2 tablespoons palm sugar
  • 1/2 kg lean pork, sliced
  • 2 cups (500ml) meat stock
  • 2 tablespoons tamarind juice
  • 4 kaffir lime leaves
  • 1 dash fish sauce, to taste
  • 1 bunch spinach, diced

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Curry Paste: Using a mortar and pestle, pound the curry paste ingredients into a fine paste.
  2. Curry: Heat the coconut milk in a saucpan until the cream separates from the milk. Ladle the separated fat from the coconut milk into a wok and fry the curry paste until fragrant.
  3. Stir in the sugar then add the pork. When the pork is browned add the remaining coconut milk. If during the course of the cooking the liquid evaporates too much making the curry too dry add the meat stock as necessary.
  4. Add the tamarind and lime leaves then stew the pork until it is tender. Season with fish sauce.
  5. Right before serving add spinach.
  6. Place the curry in a large bowl and pair with steamed jasmine rice.

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