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Pork and Cashew Curry

Prep Time:

10 minutes

Cook Time:

1 hour



About the Recipe

It might not be authentic but trust me when I tell you this will excite your taste buds. The crunchy nuts added at the end add some nice texture to the dish and give you a nice protein boost alongside some healthy fats!


  • Ghee

  • 1 handful cashew nuts

  • 1 onion, finely diced

  • 4 cloves of garlic, crushed

  • 1 chilli, finely diced

  • 500g pork mince

  • Malaysian spice mix (see recipes)

  • 1 tin coconut milk

  • 1 tbsp chilli paste (optional)

  • Basil to serve


  1. Toast cashews for a few minutes until slightly browned then leave to the side to add at the end

  2. Add a teaspoon of ghee to a pan and fry onion for 10 mins or until softened, then add garlic and chilli

  3. Separately fry pork mince with a another teaspoon of ghee. Brown in the pan on a low heat with some ghee for 15 mins or so or until slightly crispy

  4. Add a teaspoon or two of Malaysian spice mix using recipe linked below (can swap for a store bought mix) and season with salt and pepper to taste

  5. Add coconut milk and chilli paste and simmer for as long as you want. I’d recommend at least an hour, but longer improves the flavour

  6. Topped with fresh basil

Served with roasted butternut on the side done in ghee, salt, pepper and Malaysian spice mix. Rice also works well!

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