Slow Cooked Pork Curry

Serves 4
Time 2 hours


700g pork shoulder, diced 

2 tbsp curry powder

Salt & pepper

1 brown onion, thick strips

1 bulb garlic, cloves crushed  

4 red chillies, roughly chopped

2 green chillies, roughly chopped 

Kaffir lime leaves 

Extra virgin olive oil 

2 tsp soy sauce

4 tbsp curry paste 

2 tbsp tamarind paste 

2 tbsp coconut sugar

1 bunch spring onion 

1 bunch coriander 

400ml coconut milk 

500ml stock of choice


In a large bowl coat the pork pieces in curry powder, salt and pepper. Ideally leave it to marinate for 1 hour, or even better overnight. 

Pour a good splash of extra virgin olive oil into a hot pan over medium-high heat, enough to cover the base of the pan. Add the pork and brown. Try not to overcrowd the pan, you can do this step in stages. 

Add 2 tablespoons of extra virgin olive oil to another hot pan over medium-high heat, saute garlic, ginger and chillies for a few minutes over medium heat. Add the curry paste to the pan and fry for a few minutes. Add spring onions and coriander and stir through before pouring into the pork pan. Add coconut sugar, tamarind paste, soy sauce, coconut milk and stock. Ensure all of the pork is covered, add a little water or more stock if you need more liquid. 

Place the lid on the pot and simmer for 1 hour 15 minutes.