Light Coconut Pork Curry

Sometimes the smell in the kitchen carries you somewhere else, doesn’t it? Like when onions hit hot oil, that first sizzle… and then garlic, and warm spices just sort of bloom into the air – it’s comforting, a little nostalgic. This light coconut pork curry, or curry de porc léger, with its silky coconut milk and handfuls of toasted cashews, always reminds me of quiet weeknights in late spring. Windows slightly open, the sound of the spoon clinking in the pot, the fragrance soft but drawing you in – familiar, but not boring. There’s something about the way the curry powder hums against the coconut that makes it feel special, even though it’s really… well, simple.

Why You’ll Crave It

• Rich, cozy flavor without being heavy – thanks to the coconut milk
• Tender pork that soaks up all those warm spices and just melts a bit on the tongue
• Cashews add a little crunch and richness – like the surprise in every bite
• Incredibly adaptable – toss in a handful of peas or a few ribbons of spinach if they’re around
• It’s just… comforting. But in a gentle way, not too bold or showy

The first time I made this, I remember standing at the stove, tasting the sauce off the wooden spoon and actually saying out loud, “yes, this is exactly right.”

What You’ll Need

• 500 g pork tenderloin: sliced thinly – not too thin, just enough to cook quickly and still feel satisfying
• 400 ml full-fat coconut milk: preferably from a can, shaken well (not the stuff in cartons)
• 1 medium onion: finely chopped – sweeter ones work better, like yellow or shallot
• 2 cloves garlic: minced, fresh is key here
• 1 tbsp curry powder: use a fragrant one – not too smoky or overpowering
• 100 g raw cashew nuts: lightly toasted in a pan or oven beforehand
• 2 tbsp olive oil: or neutral oil if you prefer less flavor in the base
• Salt and black pepper: to taste – I add these near the end
• Fresh coriander: just a few sprigs roughly torn at the end for a bright note

Easy How-To

Slice and Settle In

Start by cutting the pork into bite-size pieces – somewhere between a large dice and a thick slice. Nothing too perfect. It helps if the pork is slightly cold, by the way – easier to cut. Chop your onion and garlic next, just so it’s ready to go.

Sear the Pork

Heat a splash of oil in a deep pan or sauté pan (I like using cast iron for this), medium heat. Add the pork, in batches if needed, and brown it. Not cooking it all the way, just getting some color on it. It smells lovely at this point – sort of nutty.

Add the Aromatics

Once the pork is in a nice place (not raw, but not dry), add the chopped onion and garlic. Stir gently. Let everything soften and mingle – about 5-7 minutes. Don’t rush here. You want the onion translucent, not browned.

Spice It Up

Sprinkle the curry powder over everything. Stir it in so it coats the meat and onions. The smell shifts again here – it blooms. Sometimes I stagger and add half the coconut milk now, half later… just depends on my mood.

Bring in Coconut and Simmer

Pour in the full coconut milk and stir. A little salt and pepper too. Bring it all to a soft simmer – not bubbling wildly. Let it stay there, uncovered, about 15 minutes. Stir once in a while so the bottom doesn’t catch.

Add the Cashews

During the last few minutes, toss in the toasted cashews. They’ll soak just enough heat to lose their raw edge but stay nice and nutty. If it gets too thick, drizzle in a bit of water or broth.

Garnish and Rest

Off the heat, scatter the torn coriander over. Let the curry sit for 5 minutes before serving. Something about the rest makes it taste rounder, fuller.

Good to Know

• Toasting cashews in a dry pan until golden changes everything. Don’t skip this – raw ones just taste flat.
• This curry tastes even better the next day. The sauce thickens and the flavors mellow just slightly.
• Don’t boil the coconut milk. It’ll split and lose that velvety softness. Keep it low and slow wherever you can.

Serving Ideas

• With some jasmine rice and a spoon. Or naan, warm and torn by hand, to mop up the sauce
• Serve over cauliflower rice if you’re cutting carbs – still works (and the curry is the star anyway)
• Even tossed with rice noodles for something different – a sort of brothy noodle bowl version

Top Tricks

• If you’re short on time, marinate the pork the night before in a bit of ginger, lime, and salt. Just that jump-start gives the flavor a tiny edge.
• A pinch of sugar rounds it out if your curry spices run a little too sharp or acidic
• Don’t crowd the pan when browning pork – steam is not your friend here. Go in two rounds if needed

Frequently Asked Questions

Can I make this curry de porc léger with chicken?

Yes, absolutely. Boneless chicken thighs work beautifully and stay tender – just adjust the cooking time slightly.

It sounds mild. How do I make it spicier?

Add a fresh green chili with the onion and garlic, or finish with a bit of red chili oil drizzled on top. Even a shake of cayenne can warm it up nicely.

Can I freeze it?

You can. The texture of the coconut milk may shift slightly, but if you reheat it gently, it usually comes back to life just fine. Don’t freeze with rice though – do it separately.

What kind of curry powder should I use?

A well-balanced, fragrant one. Look for a blend with turmeric, coriander, cumin – not too smoky or overpowering with chili. Mild Madras curry powder often works if you’re unsure.

Can I add more vegetables?

Definitely. I often stir in spinach, zucchini slices, or even green peas at the very end. Just keep them tender, not mushy.