Tamarind and coconut pork curry

Fresh curry leaves and fenugreek seeds add extraordinary flavours to this spicy tamarind pork curry, while coconut cream adds depth and creaminess.

  • 20 mins preparation
  • 6 hrs 40 mins cooking
  • Serves 6
  • Print


Tamarind and coconut pork curry
  • 1 tablespoon peanut oil
  • 1.2 kilogram boned pork shoulder, chopped coarsely
  • 1 medium brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, sliced thinly
  • 4 centimetre piece fresh ginger, grated
  • 2 teaspoon fenugreek seeds
  • 1 teaspoon each ground cumin and ginger
  • 1/2 teaspoon each ground cinnamon and cardamom
  • 8 fresh curry leaves
  • 1 tablespoon tamarind concentrate
  • 1 cup (250ml) canned coconut cream
  • 1 cup (250ml) chicken stock
  • 185 gram (6 ounces) green beans, halved
  • 1 cup (75g) toasted shredded coconut


Tamarind and coconut pork curry
  • 1
    Heat oil in large frying pan; cook pork, in batches, until browned. Remove from pan.
  • 2
    Cook onion, garlic, chilli and ginger in same heated pan, stirring, until onion softens. Add spices and curry leaves; cook, stirring, until fragrant.
  • 3
    Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in pork, tamarind, coconut cream and stock. Cook, covered, on low, 6 hours.
  • 4
    Add beans and half the shredded coconut; cook, covered, on high, 20 minutes or until beans are tender. Season to taste; sprinkle curry with remaining coconut.


It is fine to use all the contents of one 270ml can coconut cream, rather than wasting the remaining 20ml.

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