Spicy Curried Pork and Rice Bowls

6 servings



total time


2-1/2 lbs ground pork

2 medium yellow onions, cut into large pieces

2 medium jalapenos, seeds and veins removed, cut into large pieces

one (4-inch) piece fresh ginger, peeled and cut into several pieces

4 cloves of garlic

2 Tablespoons curry powder

2 teaspoons cayenne powder

1/4 cup tomato paste

1/4 cup all-purpose flour

6 cups low-sodium chicken broth

zest and juice of one lime

zest and juice of one medium sized lemon

sliced green onion, fresh basil and mint leaves for garnish

sweet red chili sauce for drizzling

half of lime

serve over rice


In a large, deep, nonstick skillet (12') cook pork over medium heat until no longer pink. When done remove from skillet reserving 3 Tablespoons of grease made by the pork.

Chop onion finely in your food processor (you can do by hand , but you'll want to make chop very small). Saute onion in reserved pork grease over medium heat in the same pan you cooked the pork. About 6-8 minutes or until softened and slightly browned on edges. Meanwhile, finely chop jalapeno and ginger together in food processor. You can also add in the garlic to the food processor or chop finely by hand. Add to onion in pan and saute for two more minutes. Add curry powder, cayenne powder and tomato paste to jalapeno mixture; stir in until fully incorporated. Return pork to skillet and sprinkle flour on top of pork, stirring until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring often until reduced by almost half, about 30 minutes.

Turn off heat and stir in lime and lemon zest and juice. You will still have a decent amount of liquid and that's okay. It will thicken slightly as it cools and will be soaked up by the rice.

Fill bowls with rice and pour curry mixture over the top. Drizzle each bowl with sweet red chili sauce and top with herbs of choice. Serve each bowl with half a lime to squeeze on top.

6 servings



total time
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