Skip to Main

Cooking With Chef Hermann: Pork and Potato Curry

Pork and Potato Curry


  • 2TB Vegetable Oil
  • ½ C Shallots, finely chopped
  • 1 jalapeno, small diced
  • 4 garlic cloves, chopped
  • 1 TB fresh ginger, grated
  • Salt
  • 2 tsp crushed red pepper
  • 1 C dry white wine
  • 1 ½ C Chicken Stock
  • 2 TB dark brown sugar, packed
  • 1 TB Asian fish sauce
  • 1TB ground coriander
  • 2 Kaffir lime leaves
  • 2 lb boneless pork shoulder, cut into 1 ½ inch pieces
  • 1 lb potatoes cut into 1 ½” pieces
  • One 15 oz can of unsweetened coconut milk
  • 3 TB lime juice
  • Cilantro and Mint for garnish
  • Steamed Rice for serving


In a large skillet, heat oil until shimmering.  Add shallot, jalapeno, garlic, ginger and salt and cook until soft.  Add the crushed red pepper and wine, reduce volume by half.  Add stock, brown sugar, fish sauce, lime leaves and spices and bring to a boil. Stir in the pork and simmer over low heat about 25 minutes.  Add the potatoes and simmer until tender.  Stir in coconut milk and lime juice, bring to a boil. Remove lime leaves.  Garnish with herbs. Serve with rice.