It makes a nice change to have a curry made with your own spices rather than a ready made paste. Although the cooking time is long, don’t be put off as most of that is simmering gently rather than active cooking on the part of the chef! 

HECK Naked Pork and Coconut Curry

Serves 4


1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

½ tsp ground cinnamon

½ tsp ground ginger

1 tbsp vegetable oil

1 pack Naked Pork sausages

2 red peppers finely diced

2 cloves garlic crushed

1 onion finely chopped

1 tbsp soy sauce

400gm tin coconut milk

Juice and zest of 1 lime

Bunch fresh coriander chopped

Preparation time 15 mins 

Cooking time 1hr



Combine the spices and mix with the Naked Pork sausages to create a mince-style texture.  Heat the vegetable oil in a casserole and cook the sausage mixture over a medium-high heat for 5 minutes.  Remove the meat from the pan and leave to one side. 

Reduce the heat and add the garlic, onion and red peppers to the pan and cook gently for a few minutes until softened.  Add a dash of water if the pan if it gets too dry, then return the Naked Pork to the pan along with the coconut milk and soy sauce.  Simmer with the lid on for 1 hour, stirring occasionally, until the pork is tender and the sauce has thickened. 

Finally, stir in the lime zest and juice, and the chopped coriander.  Serve with boiled rice and poppadums.  A crisp bowl of chopped spring onions, cucumber and tomatoes on the side makes a lovely fresh accompaniment to this dish.

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Nutritional Info

Serving Size: 277g

Amount Per Serving

Calories: 333kcal

Total Fat: 25g

Saturates: 10g

Sugars: 7.1g

Salt: 1.8g

Protein: 18g

Carbs: 10g

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