Tamarind Lemongrass Pork Curry
A rich, spiced curry with tender pork simmered in coconut milk with tamarind and lemongrass. This asian ready in about 80 minutes pairs stalks, finely chopped Lemongrass, Tamarind paste, (13.5 oz / 400ml) Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (450g), cut into 1/2-inch cubes Pork shoulder
- 2 stalks, finely chopped Lemongrass
- 2 tbsp Tamarind paste
- 1 can (13.5 oz / 400ml) Coconut milk
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
- 2, finely chopped Chili peppers
- 1 medium, thinly sliced Onion
- 2 tbsp Cooking oil
- 1/4 cup, chopped Fresh cilantro
Instructions
- Step 1: Heat 2 tbsp cooking oil in a large pot over medium-high heat. Add 1 lb (450g) pork shoulder cubes and brown on all sides for 5 minutes.
- Step 2: Add 2 stalks finely chopped lemongrass and 1 medium thinly sliced onion, and cook for 3 minutes until onion is translucent.
- Step 3: Stir in 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp palm sugar. Cook for 1 minute until sugar dissolves.
- Step 4: Pour in 1 can (13.5 oz / 400ml) coconut milk and add 2 finely chopped chili peppers. Bring to a gentle simmer.
- Step 5: Reduce heat to low, cover, and simmer for 45 minutes until pork is tender.
- Step 6: Remove lid and simmer uncovered for 10 minutes to thicken sauce.
- Step 7: Stir in 1/4 cup chopped fresh cilantro and serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind Lemongrass Pork Curry take to make?
Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tamarind Lemongrass Pork Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Tamarind Lemongrass Pork Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tamarind Lemongrass Pork Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tamarind Lemongrass Pork Curry?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Made it for my kids and they devoured it. The recipe is so easy to follow.
- ★★★★★
This curry was a hit at my dinner party! The tamarind and lemongrass combo is perfect.
- ★★★★☆
Cooked for my family and they loved it. Took a bit longer than expected to marinate.
