Japanese Coconut Curry Braised Pork Thighs
This mouthwatering Japanese-inspired dish combines tender, slow-cooked pork thighs with a rich coconut curry sauce. The fusion of Japanese curry spices and creamy coconut milk creates a perfect balance of flavors that’s comforting, exotic, and absolutely delicious. It’s my family’s favorite weekend dinner that makes awesome leftovers too!
20 minutes
1 hour 30 minutes
1 hour 50 minutes
4-6 servings
Intermediate
Ingredients
- 2.5 lbs (about 1.1 kg) pork thighs, bone-in
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Japanese curry powder (or S&B curry blocks, 2 blocks)
- 1 tablespoon tomato paste
- 1 can (14 oz/400ml) coconut milk
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon honey
- 2 medium carrots, cut into chunks
- 2 medium potatoes, cut into chunks
- 1 apple, peeled and grated (for natural sweetness)
- Salt and pepper to taste
- Green onions, sliced (for garnish)
- Steamed rice, for serving
Instructions
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Pat the pork thighs dry with paper towels and season generously with salt and pepper on both sides.
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Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork thighs on all sides, about 3-4 minutes per side. Work in batches if needed to avoid overcrowding. Remove the pork and set aside.
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In the same pot, reduce heat to medium and add the sliced onions. Sauté until soft and translucent, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
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Add the curry powder (or crumbled curry blocks) and tomato paste. Stir and cook for 1-2 minutes until the spices become aromatic.
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Pour in the coconut milk, chicken broth, soy sauce, mirin, and honey. Stir well, making sure to scrape up any browned bits from the bottom of the pot. Add the grated apple and stir to combine.
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Return the pork thighs to the pot, along with any accumulated juices. The liquid should nearly cover the meat; add more broth if needed. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
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Add the carrots and potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the pork is very tender and the vegetables are cooked through.
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Taste and adjust seasonings with salt and pepper as needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce and thicken.
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Serve the curry over steamed rice, garnished with sliced green onions.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 32g |
| Saturated Fat | 15g |
| Cholesterol | 125mg |
| Sodium | 780mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 3g |
| Sugars | 10g |
| Protein | 35g |
Recipe Variations
Low-Carb Version
Skip the potatoes and replace with daikon radish or more non-starchy vegetables like bell peppers and zucchini. Serve over cauliflower rice instead of regular rice.
Spicier Version
Add 1-2 tablespoons of red curry paste or 1 teaspoon of chili flakes to bring some heat to the dish. You can also add a sliced Thai chili or two during cooking.
Vegetarian Option
Replace pork with 2 blocks of extra-firm tofu (pressed and cubed) and use vegetable broth instead of chicken broth. Add more vegetables like eggplant, bell peppers, and mushrooms for substance.
Tips & Notes
- Make Ahead: This curry tastes even better the next day as the flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Substitutions: If you can’t find Japanese curry powder or blocks, you can use regular curry powder mixed with a little garam masala and a pinch of cinnamon.
- Pork Cut: While bone-in thighs provide the most flavor, boneless pork shoulder cut into large chunks works well too and may be easier to eat.
- Apple Tip: The grated apple adds natural sweetness and helps tenderize the meat. If you don’t have an apple, you can substitute with a tablespoon of applesauce.
Frequently Asked Questions
If you’re like me, you’ll find yourself making this Japanese Coconut Curry Braised Pork Thighs dish again and again! It’s truly a recipe that hits all the right notes – it’s cozy and filling but still feels special enough for company. The magic happens as those pork thighs slowly break down in that coconut-curry bath, creating meat so tender you barely need a knife. My boys literally do a happy dance when they smell this cooking! Pro tip: Make a double batch and freeze half – future you will be thrilled when you pull this out on a busy Wednesday night.
I love serving this with a simple cucumber salad on the side to balance the richness. The best part? It’s one of those rare dishes where the leftovers taste even better, as all those gorgeous flavors meld together overnight. So grab your biggest pot, turn on some music, and give this curry a try – your kitchen will smell amazing and your family will think you’ve gone to culinary school!
