Best 6 Curried Pork Over Rice Recipes

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Curried pork over rice is a flavorful and easy-to-make dish that combines sweet, savory, and tangy flavors. Originating from various cultures, this dish has become a popular choice for busy individuals or families looking for a quick and delectable meal. Whether you prefer a mild or spicy curry, there are countless variations of this dish to suit your taste buds. In this guide, we will explore some of the best recipes for curried pork over rice, ensuring a satisfying and comforting meal for any occasion. From selecting the right ingredients to mastering the cooking techniques, we'll provide step-by-step instructions to help you create a delicious and memorable dish.

Here are our top 6 tried and tested recipes!

SLOW ROASTED PORK WITH COCONUT CURRY SAUCE, CORN TORTILLAS, FRESH TOMATO SALSA OVER BASMATI RICE



Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice image

Provided by Food Network

Categories     main-dish

Time 11h45m

Yield 4 to 6 servings

Number Of Ingredients 27

Spicy paprika
Garlic powder
Italian seasoning
Salt and pepper
1 boneless pork butt (approximately 7 pounds)
50 fluid ounces coconut milk (recommended: Chaokoh)
250 grams yellow curry paste (recommended: Mae Ploy)
5 tablespoons finely chopped ginger
5 tablespoons finely chopped garlic
1 tablespoon Chinese fermented black beans, rinsed and chopped
1/4 cup sesame oil
8 to 10 kaffir lime leaves
1/4 bunch fresh cilantro
1/4 jalapeno pepper
4 cloves garlic
2 cups basmati rice
3 tablespoons butter
Salt and pepper
1 jalapeno pepper
1 poblano pepper
1 tablespoon cumin seeds
1 red onion
6 to 8 tomatoes
1/2 bunch fresh cilantro
2 limes, juiced
Salt and pepper
Corn tortillas, for serving

Steps:

  • For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
  • Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
  • For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
  • For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
  • Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

SPICY PORK CURRY



Spicy Pork Curry image

This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.

Provided by Lillithmaximus

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h25m

Yield 4

Number Of Ingredients 14

1 cup water
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon salt
3 tablespoons coconut oil
2 tablespoons curry powder
½ teaspoon ground red pepper (cayenne), or more to taste
1 pound pork tenderloin, cut into strips
2 ½ tablespoons all-purpose flour
1 cup coconut milk
¼ cup natural peanut butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
  • Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
  • Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
  • Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
  • Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g

CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE



Curried Pork Chops and Cauliflower with Basmati Rice image

Curry and apple chutney combine to make wonderful flavors.

Provided by Scott Koeneman

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 13

1 ½ cups uncooked basmati rice
3 cups water
4 cups cauliflower florets
4 (4 ounce) pork chops, trimmed
1 ½ teaspoons curry powder
salt and ground black pepper to taste
1 teaspoon olive oil
2 ½ teaspoons curry powder
2 teaspoons all-purpose flour
½ cup low-sodium chicken broth
½ cup buttermilk
¼ cup apple chutney
6 green onions, chopped, divided

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.
  • Season the pork chops with 1 1/2 teaspoon of curry powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.
  • Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate, and top each portion with a pork chop. Spoon curry sauce over pork chops, and sprinkle the remaining green onions to garnish.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 75.9 g, Cholesterol 37.3 mg, Fat 6.8 g, Fiber 5 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 98.3 mg, Sugar 10.4 g

CURRIED PORK WITH RICE



Curried Pork with Rice image

Healthy and easy to make ahead when you don't know what to make for dinner...just pull it out of the freezer and heat

Provided by TishT

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces boneless pork sirloin
1 large apple
1/4 cup chopped onion
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground ginger
1 tablespoon cornstarch
2 cups skim milk
3/4 cup quick-cooking white rice
1/4 cup raisins

Steps:

  • Trim fat from pork and thinly slice meat into bite-size strips.
  • Peel, core, and chop apple.
  • Coat a COLD large skillet with cooking spray.
  • Preheat the skillet.
  • Cook pork strips about 3 minutes or till no longer pink; remove from skillet.
  • Set aside.
  • Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet.
  • Cook and stir till apple and onion are tender.
  • Stir together cornstarch and 1/4 CUP of the milk; add to apple mixture in the skillet with remaining milk.
  • Cook and stir till mixture is thickened and bubbly.
  • Then cook and stir for 2 minutes more.
  • Stir in pork, UNCOOKED rice, and raisins.
  • Divide pork mixture among 4 individual baking dishes.
  • Cover with foil; seal, label, and freeze.
  • CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375F.
  • oven for 55 to 60 minutes or until heated through.
  • Stir before serving.
  • MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper.
  • Micro-cook 1 serving medium-high for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.

CREAMY CURRY PORK AND RICE BAKE



Creamy Curry Pork and Rice Bake image

If you are a curry lover then please give this a try, I have made this many times in the past, it is delicious! I like to add in spinach but that is only optional. I have only used basmati rice for this dish (I purchase a 12 ounce box of basmati rice) but you may use white uncooked rice also, personally I really think that this dish is worth making with basmati only. To make this extra special sprinkle I have sprinkled it with toasted almonds before serving. Use a good-quality coconut milk for this! This can also be made with cubed chicken breast, but pork is better, and the complete recipe can be doubled, you might want to cut the water back by 1/4 cup if you are doubling the recipe use only 3/4 cup water.

Provided by Kittencalrecipezazz

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 -4 tablespoons oil
2 lbs pork shoulder, cut into about 2-inch cubes
2 tablespoons curry powder (can use a little more if desired)
3 -4 large carrots, halved lengthwise and cut into about 1-inch half-moons
1 big onion, chopped
fresh garlic (optional)
1 (13 ounce) can coconut milk
1 (14 ounce) can chicken broth, undiluted
1/2 cup water
salt
pepper (optional)
1 (19 ounce) can chickpeas, drained and rinsed
1 (12 ounce) box uncooked basmati rice or 2 cups uncooked white rice
1 (10 ounce) box frozen spinach, drained (optional)

Steps:

  • Heat oven to 350°F.
  • In a large deep oven-proof pot, heat oil over medium-high heat.
  • Brown the pork in 2 batches about 3 minutes per batch; set aside to a plate.
  • Return meat to the pot.
  • Add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
  • Add in coconut milk, chicken broth, water and salt; bring to a boil.
  • Stir in rice, chickpeas and spinach, cover with lid.
  • Place in oven and bake for about 25-30 minutes, or until rice is tender.
  • Let stand, covered for 5 minutes before serving.
  • Delicious!

Nutrition Facts : Calories 1318.7, Fat 72.5, SaturatedFat 33.4, Cholesterol 161, Sodium 936, Carbohydrate 110.2, Fiber 12.1, Sugar 5.3, Protein 57.8

CURRIED PORK CHOPS



Curried Pork Chops image

My mother was a very traditional cook, except when it came to this recipe! My sisters and I enjoyed it when we were growing up. Now it's a favorite of our own kids'.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 pork chops (1/2 inch thick)
2 tablespoons butter, divided
1/2 cup chopped onion
1 cup water
1-1/2 cups diced unpeeled tart apples
1/2 cup raisins, optional
3 tablespoons orange marmalade
2 tablespoons lemon juice
1 to 2 tablespoons curry powder
4 teaspoons sugar
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked rice or macaroni

Steps:

  • In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.

Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 31g protein.

Tips:

  • Use high-quality pork shoulder for the best flavor and texture.
  • Cook the pork shoulder slowly and for a long time to allow the flavors to develop and the meat to become tender.
  • Sear the pork shoulder before braising it to add a nice caramelized flavor.
  • Use a variety of spices and herbs in the braising liquid to create a complex and flavorful curry.
  • Serve the curried pork over rice with your favorite sides, such as vegetables, naan, or yogurt.

Conclusion:

Curried pork over rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork shoulder is braised in a flavorful curry sauce until it is fall-apart tender, and then served over rice with your favorite sides. This dish is sure to please everyone at the table, and it is also a great way to use up leftovers. So next time you are looking for a quick and easy meal, give curried pork over rice a try.

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