Vietnamese pork curry

Vietnamese curry with pork, lemongrass and coconut

Serves 4


2kg skinless, boneless pork shoulder, diced 4-5cm

(Feel free to use pork neck or belly instead of shoulder.)

Salt, fresh ground black pepper

3 tbsp olive oil

1 brown onion, finely diced

3 clove garlic, sliced

1 small thumb size piece ginger, sliced

1 stalk lemongrass, bruised and sliced

1 large green chili, sliced (optional)

2 tbsp mild curry powder

250ml chicken stock

400ml coconut milk

1 large white sweet potato

Handful coriander, picked

2 limes

Steamed rice, to serve


You will require a large fry pan, with a lid, which can hold all the curry as well as go in the oven.

Preheat an oven to 170C.

Season the pork.

Place the fry pan over a high heat and place 2 tbsp of the olive oil.

When hot, brown the meat off in batches, then set aside.

Reduce the heat to medium and add the onion, garlic, ginger, lemongrass, chili and curry powder to the pan with a pinch of salt and stir for 2 minutes.

Add the pork to the pan along with the stock and coconut milk and bring to a simmer.

Cover with baking paper, as well as the lid to the pan, and transfer to the oven for approx. 2 hours

Meanwhile, peel the sweet potato and cut into large chunks.

After 1 hour of cooking the curry, add the potato and stir through.

Return to the oven for the final hour.

The pork should be just giving way when gently pulled. 

Divide the cooked rice into bowls and top with the steaming curry.
Sprinkle with coriander leaves and squeeze fresh lime over everything.

It’s good to note, the curry will keep well for a few days in the fridge, so leftovers are a plus.

Such a delicious and easy curry. And the best bit is you can enjoy a few lively glasses of Grüner while you’re waiting for it to cook. Too good.

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