Thai Pork Mince Curry Recipe

This easy Thai pork mince curry with coconut milk is a doddle to make, and takes less than 30 minutes! With easily accessible ingredients, it’s fragrant, full of spice, heat and bold flavours, making it perfect for a curry lover!

Note, this could be classed as an any minced meat curry with beef, turkey or even Quorn for a meat free option.

If you’re looking for a deliciously easy and low carb perfect weeknight meal, then look no further than this easy Thai pork mince curry!

It’s keto, low carb and packed with flavour from chilli, garlic, ginger and lime. We love how tender and juicy the pork mince is, which pairs perfectly with the cauliflower florets to soak up the rich and creamy coconut sauce.

Plus, you can make this perfect curry in just 30 minutes using one pan, so you’ll save time and less washing up. Trust me, this is one curry you’ll want to make again and again!

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✔️ Why You’ll Love This Recipe

Here are just a few reasons why we think you’ll love this easy pork curry recipe:

• It tastes delicious!
• Little preparation time required
• Nutritious and perfect for a keto diet
• Quick and easy, only made in a total time of 30 minutes
• Made with simple ingredients – no need to visit Indian grocery stores or local Asian market

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

Coconut oil – or other hot oil like vegetable oil or olive oil with a high smoke point, making it perfect for frying

Pork mince – or you could use chopped leftover pork roast, diced pork chops. I don’t recommend pork belly as the fat would be squidgy

Cauliflower – these are broken into very small florets for quick cooking or use broccoli

Courgette (zucchini) – for quick cooking, or use sliced mushrooms, green beans or bell peppers

Red onion – finely sliced, or use a white onion

Chilli – use 1 red or green chilli pepper, or a pinch of chili powder

Garlic cloves – minced, or use garlic paste, garlic powder, etc

Ginger – this could be fresh ginger (grated) which we think is the best way, or use ginger paste (but it loves to splatter in the heat and so does garlic paste)

Coconut milk – for a gentle, creamy taste

Anchovy sauce – or fish sauce. If you can’t find it in your local grocery store, try soy sauce or Worcestershire sauce

Medium curry powder – or for an Indian pork curry, use garam masala, tikka curry powder or make a pork vindaloo curry powder for extra heat

Seasoning – salt and black pepper to taste

Vegetable stock – or chicken stock or broth of your choice

Spring onions – for some fresh, tangy crunch

Lime juice – to really kick off the flavours for a really good curry, or use lemon juice at a push

Sesame seed oil – to give it a tasty nutty flavour

📋 Instructions

Tip: make sure your florets are broken into tiny bite-sized pieces, otherwise it will take longer to cook through.

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make:

• Pork – you could use chicken mince, beef, lamb or lentils (with extra stock) for vegetarian or vegan
  
• Coconut milk – I normally use canned coconut milk, but a nice change can be to use coconut powder as it is cheaper, made up as per the instructions. Alternatively, a good option is to use Greek yogurt
  
• Cauliflower – this makes the perfect dish for keto dieters, but instead, you could use broccoli, diced sweet potatoes, green beans, etc
  
• Courgette – if not accessible, try diced squash, garden peass, or any other vegetables mentioned above
  
• Curry powder – swap for Thai curry paste, or curry leaves and a mix of your favourite curry spices like ground turmeric, cumin seeds, lightly crushed cardamom pods, fennel seeds, etc
  
• Stock – use any flavoured stock, but opt for gluten free if needed

⚖️ Variations

Here are some different ways you can enhance and truly personalise it to make the best recipe to suit your tastebuds:

• Spicy – a great option is to add some chili pepper flakes, extra chili peppers, and a good pinch of cayenne pepper if you love spicy food
  
• Deluxe – add some tamarind paste, a cinnamon stick, and bay leaves for an even more fragrant curry
  
• Japanese – for a pork Japanese curry, thicken it with a curry roux or purchase at a Japanese market, And add oyster sauce and tomato ketchup like this crispy chilli beef and omit the coconut milk for a delicious sweet and sour combo
  
• Kid friendly – adjust the spice level accordingly and simply use mild curry powder, a single bay leaf and omit any chilli

See this chicken curry version with additional tomato paste which could be swapped for whatever cut of pork you wish.

🔪 Equipment

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*or large skillet

❄️ Storage

Storing – we prefer eating this ground pork curry recipe fresh, but it can be stored in an airtight plastic container and refrigerated for up to 3 days.

Freezing – cool to room temperature and again, store in a freezer-safe container for up to 3 months.

Reheating – If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove.

🍽️ Serving Suggestions

Rice – enjoy with cauliflower rice for low carb, or white or brown rice if preferred

Breads: serve with soft naan bread, whether it be garlic naan, cheesy naan, plain, kulcha, Peshwari or keema (meaty). We love trying different naan bread recipes!

Crunch salad: I love enjoying salads with curries. A great one is shredded lettuce, onion, tomatoes, cucumber and a wedge of lemon. Or simply serve on a bed of spinach, or allow them to wilt in the pot.

❓ FAQ

➕ More Indian Curries

If you love Indian curry as much as we do, why not try one of these next time?

➕ More Recipes for Pork Lovers

Whether you’re wanting to cook with a secondary cut like pork shoulder or pork neck here are a few recipes you can make with this affordable meat:

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📖 Recipe