This is a quick weeknight curry made with ground pork, canned tomatoes, coconut milk, and frozen peas — ingredients most people already have on hand. It comes together in about an hour and produces a thick, spiced sauce that works over rice or with flatbread. Pork mince is cheaper than lamb and absorbs the curry spices just as well, which is the real reason to make this one.
What makes this version work
Two things matter here. First, browning the pork mince properly before adding any liquid — don’t rush it, and don’t crowd the pan. If the meat steams instead of browns, the sauce ends up thin and flat-tasting. Break it up into small pieces and let it sit undisturbed for a minute at a time so it actually colors. Second, cooking the curry powder directly in the dry meat and fat for a full two minutes before the tomatoes go in. That short bloom step removes the raw, dusty edge from the spice blend and builds the base flavor the rest of the dish depends on. Everything else — the coconut milk, the peas — is just finishing.
Troubleshooting
- Sauce is too thin after simmering: Remove the lid fully and turn the heat up slightly. Ground pork releases more water than most cuts. Give it an extra 5–8 minutes of uncovered simmering and it will tighten up.
- Curry tastes bitter: The spice blend burned in the pan. This happens if the heat was too high when you bloomed the powder or the pan was too dry. Next time, add the curry powder right after the pork is browned so there’s enough fat in the pan to protect it. A small pinch of sugar stirred in now can pull back mild bitterness.
- Peas turned grey and mushy: They went in too early or cooked too long. Frozen peas need only 4–5 minutes — add them at the very end and pull the pan off the heat as soon as they’re bright green and heated through.
- Dish is too salty: Canned tomatoes vary a lot in sodium. Taste before adding any salt and add it in small increments. A splash of extra coconut milk or a squeeze of lime can also balance an over-salted batch.
- Pork mince clumped into large chunks: It needs to be broken up constantly during the first few minutes of cooking. A wooden spoon works, but a potato masher pressed down a few times at the start breaks it up faster and more evenly.
Leftovers and meal prep
This curry keeps well. Store leftovers in a sealed container in the fridge for up to 3 days — the flavor actually improves overnight as the spices settle in. For longer storage, freeze in portions for up to 2 months; freeze without the peas if possible, since they go soft on reheating. Reheat on the stovetop over medium-low heat with a splash of water to loosen the sauce, or microwave covered in 90-second bursts, stirring between each. Skip the garnish on reheated portions — not worth the extra dish. If you’re prepping ahead, the full batch can be made through the simmering stage and refrigerated before the peas are added; stir them in fresh when you reheat.
Spiced Pork Mince Curry
Ingredients
Pork Mince Curry Ingredients
1 tablespoon vegetable oil
1 medium onion - finely chopped
2 cloves garlic - minced
1 thumb-sized piece ginger - grated
500 grams ground pork (minced pork) - preferably organic- 2 tablespoons curry powder blend - medium heat
- 400 grams canned diced tomatoes
1 cup coconut milk
1 teaspoon sea salt - to taste- 1 cup frozen peas
1 handful cilantro - fresh, chopped, for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the onion and sauté until golden brown, approximately 5-7 minutes.
- Stir in the garlic and ginger, and cook until fragrant, about 1 minute.
- Add the pork mince to the pan, breaking it up with a wooden spoon. Cook until browned and fully cooked, around 10 minutes.
- Stir in the curry powder and let it cook with the pork for about 2 minutes for the spices to develop their flavor.
- Add the canned tomatoes and coconut milk, stirring well. Bring the mixture to a gentle simmer and season with sea salt to taste.
- Simmer uncovered for 15 minutes, letting the sauce thicken. Stir occasionally.
- Add the frozen peas and cook for an additional 5 minutes.
- Remove from heat and garnish with fresh chopped cilantro before serving.
Notes
Nutrition
FAQ
Can I use a different cut or type of mince instead of pork?
Yes — ground chicken or ground turkey both work with the same quantities and timing. Ground beef works too but produces a heavier, fattier sauce, so drain off excess fat after browning if you go that route.
What can I use instead of coconut milk if I don’t have any?
Heavy cream is the closest swap — use the same volume and expect a slightly richer, less sweet result. Evaporated milk also works and keeps the sauce from being too heavy. Plain whole milk will do in a pinch but the sauce will be thinner, so simmer a few extra minutes.
My curry powder isn’t very spicy — how do I add more heat?
Stir in a pinch of cayenne or red chili flakes when you bloom the curry powder. Start with a quarter teaspoon, taste after simmering, and add more if needed — heat builds as the dish cooks.
Can I use fresh tomatoes instead of canned?
Yes, roughly 3–4 medium ripe tomatoes, chopped, will substitute for one 400g can. Fresh tomatoes have less liquid, so add a quarter cup of water with them and expect a slightly chunkier sauce.
Is it okay to make this ahead and reheat for guests?
It’s actually better made a day ahead — the sauce thickens and the spices mellow into something more cohesive. Reheat gently on the stovetop, add the peas fresh during reheating, and it will be ready in under 10 minutes.
If you liked this one
- Quick Lamb Coconut Rendang
- Lamb Spinach Curry Delight
- Fragrant Lamb Coconut Stew
- Savory Pork Noodle Stir-Fry
