Pork and mango curry

  • 25 mins cooking
  • Serves 4
  • Print


Pork and mango curry
  • 425 gram canned mango cheeks
  • 400 millilitre canned coconut cream
  • 2 tablespoon yellow curry paste
  • 500 gram pork fillet, cut into 1cm thick strips
  • 1/2 cup (60g) frozen green peas
  • 1/3 cup fresh mint leaves


Pork and mango curry
  • 1
    Drain mango, reserving ¼ cup of the juice.
  • 2
    Heat a medium saucepan over medium heat. Spoon the thick cream layer off the top of the coconut cream into the pan; cook, stirring, until slightly golden. Stir in paste; cook until fragrant. Stir in remaining cream and reserved juice; bring to the boil. Reduce heat; simmer, uncovered, about 8 minutes or until sauce is reduced by about a third.
  • 3
    Stir pork into sauce; simmer, uncovered, for 10 minutes or until pork is tender. Add peas and mango; cook until heated through. Sprinkle with mint.


To spoon the thick cream layer off the top of the coconut cream, don't shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again.

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