Malaysian Pork Curry

Prep time: 20 minutes Cooking time: 45 minutes Servings: 6-8


3 Tbsp curry paste (red. green. Panang or Massaman)

1 can coconut milk

2 tsp garlic. minced

2 onions. sliced

3 cups (750ml) chicken broth 1 green bell pepper. chopped 1 red bell pepper. chopped

1 yellow squash. cut into chunks

1 lb (450gram) okra. cut each pieces in half crosswise

3 kaffir lime leaves

1 lb (450gram) smoked pork butt. shredded or chopped

1 lb (450gram) andouille sausage. sliced 1/2 cup (12gram) Thai basil leaves 10 Thai peppers


– Heat the curry paste in a large pan or Dutch oven until the color darkens and aromatic.

– Stir in V2 can of coconut milk and combine well with the curry paste. Stir until smooth.

– Stir in garlic and onion and the remaining coconut milk. Cook until onion is soft.

– Add chicken broth. squash. okra. peppers and kaffir lime leaves and let the mixture simmer for about 10 minutes.

– Cut or shred pork into large pieces and add to pot. Add basil and andouille sausage.

– Chop V2 of Thai pepper and add them to the mixture if you want it hot.

– Cook over low heat until okra is tender. about 25 minutes.

– Serve curry with cauliflower rice and a garnish of remaining Thai pepper.

Malaysian Pork Curry Photo Gallery

Malaysian Pork Curry

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