Pork Chinese Curry

Pork Chinese Curry

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Course Main Course
Cuisine Asian, Chinese, curry
Servings 4


  • 1 pork filet tenderloin, cut very thinly
  • 2 tsp cornflour optional
  • 1 tbsp vegetable oil
  • 1 red onion sliced
  • 1 yellow pepper sliced into chunks
  • 2 carrot thinly sliced
  • 4 chestnut mushrooms sliced
  • 2 garlic cloves
  • 2 tbsp curry paste we used SingLi Curry paste
  • 400 ml vegetable stock
  • 40 g spinach leaves
  • 200 g rice to serve
  • Salt and pepper


  • Cook the rice as per pack instruction and keep warm until needed.
  • Then, in a bowl, add the corn flour and toss the pork pieces in it.
  • In a wok pan, over high heat, heat the oil and add the pork. Cook for a minute to colour lightly the pieces.
  • Add the onion, garlic, pepper, carrot, mushroom and continue to cook for a further 2 minutes over high heat.
  • Stir in the curry paste and add the water or vegetable stock.
  • Cover with a lid and simmer for 3-4 minutes until the pork pieces are fully cooked through.
  • Add the spinach and again toss to combine the flavour.
  • Check the seasoning and spiciness and remove from the heat.
  • serve with a bowl of rice.
Keyword Chinese, curry, Kevin Dundon, pork, stir fry

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