Pork and Mushroom Curry

Monday, July 27th, 2009
1 Comment

A mild and tasty curry. This recipe serves 4. Lamb or beef can be used instead of pork. Serve with rice.


  • 750g Leg or Shoulder of Pork
  • 3tbsp vegetable oil
  • 2 onions chopped
  • 2 cloves garlic crushed
  • 2.5cm ginger root
  • 2 fresh green chillies seeded and chopped
  • 1.5tbsp medium curry paste
  • 1tsp ground coriander
  • 250g mushrooms sliced thickly
  • 850ml stock
  • 3 tomatoes chopped
  • 60g creamed coconut chopped
  • 3tbsp ground almonds


  1. Cut the pork into bite sized pieces.
  2. Heat the oil in a large saucepan.
  3. Add the pork to the saucepan and fry, stirring frequently, until sealed
  4. Remove the pork from the pan
  5. Add the onions, garlic, ginger, chillies, curry paste and coriander to the pan
  6. Cook gently for 2 minutes
  7. Stir in the mushrooms, stock and tomatoes
  8. Return the pork to the pan
  9. Cover and simmer for 1 1/4 – 1 1/2 hours or until the pork is tender
  10. Stir in the creamed coconut and ground almonds
  11. Cook gently for 3 minutes
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One Response to Pork and Mushroom Curry

aquiavic Wednesday, August 5th, 2009

I have been in your country , its very cold there.
PORK FAT Tutorial.
Place three fats on there own saucers in the refrigerator over-night.
1. Pork Fat (like bacon Drippings)
2. Vegetable oil
3. olive oil. (Good for your chloresterol)

NOTICE the PORK FAT is almost as hard as a rock the next morning.

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