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My-Thai Pork Curry


  • 1 Teaspoon-Coriander Seeds
  • 1 Teaspoon-Mustard Seeds
  • 1 Teaspoon-Cumin Seeds
  • 1 Teaspoon-Fennel Seeds
  • 3 Cloves-Garlic-peeled
  • ¼ Cup-Ginger-peeled, rough chopped
  • 3 Each-Roasted Red Pepper-deseeded, rough chopped
  • 6 Each-Chipotle Peppers-(packed in adobo), deseeded
  • 1 Each-Jalapeno Pepper-leave in seeds for hotter curry paste
  • ½ Cup-Cilantro-leaves only
  • 3 Tablespoons-Tomato Paste
  • 1 Tablespoon-Smoked Paprika
  • 1 Bunch-Green Onions-rough cut
  • 2 Tablespoons-Apple Cider Vinegar
  • 2 Tablespoons-Olive Oil


  • 2 Each-Pork Tenderloin-cut into bite size chunks
  • 3 Tablespoons-Olive Oil
  • To Cover-Chicken Stock
  • ½ Cup-Plain Greek Yogurt
  • 1 Cup-Heavy Cream
  • 1 Bunch-Green Onions-cut on bias


  1. Place diced pork in a large zip bag.
  2. Toast seeds in a pan over medium high heat until fragrant, about 2 minutes.
  3. Remove from pan, cool, place in coffee grinder and grind into a powder.
  4. In a food processor add remaining ingredients for paste along with toasted/ground spices.
  5. Process unto a smooth paste, remove 1/3rd of the paste and add to pork.
  6. Seal bag and massage pork with paste, let marinade for at least one hour.
  7. Warm a dutch oven over medium heat, add oil and pork.
  8. Cook pork searing on all sides until a nice crust has formed, about 5-7 minutes, stirring frequently.
  9. Add just enough stock to almost cover pork and lower heat to low.
  10. Cook until pork is tender and about half of the liquid has evaporated.
  11. Meanwhile cook rice to packaged instructions, remove from heat and set aside to rest.
  12. Raise heat to medium, add curry paste and stir to coat.
  13. Add yogurt, heavy cream, green onions and stir to combine.
  14. Cook until slightly thickened, about 10 minutes.
  15. Serve over rice with soft flat bread on the side.