Turmeric Pork Curry

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Ingredients
  • 3 tbsp coconut oil or ghee
  • 2 onion
  • 2 tsp kosher salt
  • 2 tsp ground cumin
  • 1 tbsp ground turmeric
  • 1/2 tsp kashmiri chili powder
  • 1/4 cup Ginger
  • 4 cloves garlic
  • 10 curry leaves
  • 1 green thai chile
  • 1/2 cup Water
  • 1 1/2 lbs boneless pork shoulder
  • 14 ounces full fat coconut milk
  • 1/2 cup fresh cilantro leaves
Instructions
  • Using the Sauté function on High, heat the coconut oil for about 1 minute, until shimmering. Add the onions and cook for about 4 minutes, stirring occasionally, until softened.
  • Stir in the salt, cumin, turmeric and chili powder; cook for 1 minute, until fragrant. Add the ginger, garlic, curry leaves, and chile; cook for 2 minutes, until fragrant. Stir in the water, using a wooden spoon to scrape up all the browned pieces from the bottom of the pot. Stir in the pork and coconut milk.
  • Secure the lid and cook on high pressure for 30 minutes.
  • Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the lid and, using the Sauté function on Low, simmer the sauce for about 3 minutes, or until it thickens a bit; it should be pretty creamy. Taste and add more salt if needed. Stir in the chopped cilantro and serve.
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