Pork curry recipe

(1807 ratings)

Learn how to make pork curry at home with this cheap, quick and easy recipe. This delicious pork curry recipe is a real family favourite

pork curry
(Image credit: Getty Images)
  • healthy
Preparation Time10 mins
Cooking Time35 mins
Total Time45 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories498 Kcal25%
Sugar6 g7%
Fat17 g24%
Salt2.8 gRow 3 - Cell 2
Protein77 g154%
Carbohydrates11 g4%
Salt2.8 gRow 6 - Cell 2

This pork curry recipe is under 500 calories per portion and takes only 10 minutes to prepare. 

A great alternative to ordering a takeaway and with only nine core ingredients, it will be a lot cheaper than a take out too. You can use your favourite curry paste but if serving for children, consider using something mild like a korma paste or diluting their portion with some natural yogurt stirred through at the end. 


  • 1 tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 1 tsp grated root ginger
  • 2 garlic cloves, peeled and crushed
  • 2 tbsp 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




  1. 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.
  2. 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.
  3. Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.

Top tips for making pork curry

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

How can I make my curry hotter after cooking?

Don't worry, you haven't left it too late. You can add spice to a curry right before serving, or even when it's on your plate. Don't add chilli powder or paste at this point, as both are better added earlier in the cooking process. 

Instead, chop a fresh chilli (if you want lots of heat, keep the seeds in. If you want less, leave them out) and stir through the sauce as you serve up. You can even serve the chopped chillies in a bowl for people to add their own spice if you want. 

What if I don't have any fresh chillies?

No fresh chillies? No worries - add a little tabasco or sriracha chilli sauce and stir through instead.

What should I serve pork curry with?

You can serve this curry with rice, naan or flatbreads if you like. Some people might even like it as a jacket potato topping. If you find it spicy you could serve a mint raita on the side or even just some plain natural yogurt. Chutneys such as mango chutney are a nice addition too. 

Profile picture of Jessica Ransom
Jessica Ransom

“If you’d like to make the recipe vegetarian, I love to use paneer in curries. Simply chop into cubes and stir through the sauce in step two. Alternatively, tofu would make a great vegan alternative.”

For this recipe you need a deep frying pan that’s big enough for all the ingredients and the curry sauce.

Meyer Accent Deep Frying Pan Non Stick 26cm - View at Amazon

Meyer Accent Deep Frying Pan Non Stick 26cm - View at Amazon

Food writer Jessica Ransom says: “I have this pan at home and love it. It’s lightweight, compatible with an induction hob and incredibly durable.” If you’re worried about the curry splattering, you can also buy the Meyer universal lid from the accent series which is compatible with several different pan sizes. 

Check out our leftover pork recipes to make sure nothing goes to waste. We have easy guides on how to roast pork or how to cook pork chops if you’re new to cooking pork. If you fancy making a restaurant classic at home, check out Wagamama's katsu curry recipe

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