Curry Coconut Pork Chop Rice

Crispy air-fried pork cutlets served over a bed of fluffy white rice and creamy coconut yellow curry, drizzled with a decadent coconut cheese sauce.

Ingredients

• 2 pork chops
• 3 eggs
• 300 g cooked white rice
• 1.5 pieces curry paste
• 350 ml coconut milk
• 2 slices cheese
• 2 cloves garlic
• 1 shallot
• 1 tbsp light soy sauce
• 1 tbsp cooking wine
• 1/2 cup starch
• 1 cup breadcrumbs
• to taste salt
• to taste black pepper
• to taste cooking oil
• optional dried parsley

Instructions

1. 1Tenderize the pork chops

   

   Place the pork chops on a wooden cutting board and use a meat mallet to gently tenderize them. This breaks down the muscle fibers, ensuring the meat becomes tender and absorbs the seasonings evenly.

   Tip: Be careful not to pound the meat too hard to prevent it from tearing completely apart.
2. 2Season the pork chops

   

   Transfer the tenderized pork chops to a plate and season them with black pepper, salt, and a splash of cooking wine. Rub the seasonings evenly across the meat and let them marinate for 30 minutes to absorb the flavors.

   Tip: Allowing the meat to marinate fully ensures deep flavor penetration before breading.
3. 3Coat with starch

   

   Take a marinated pork chop and press it firmly into a baking dish filled with a layer of starch, ensuring every surface is completely covered. The starch layer seals in the juices and helps the subsequent egg wash adhere properly.

   Tip: Shake off any excess starch so the coating remains thin and even.
4. 4Dip in egg wash

   

   Submerge the starch-coated pork chop into a container filled with beaten egg liquid. Ensure the entire surface is moistened with egg so the final breadcrumb layer sticks securely.

   Tip: Let any excess egg drip back into the container to avoid a soggy crust.
5. 5Coat with breadcrumbs

   

   Take the egg-washed pork chop and coat it thoroughly in a container filled with crispy breadcrumbs, pressing gently to ensure the crumbs adhere evenly to the surface.

   Tip: Press down lightly with your fingers so the breadcrumbs form a thick, secure crust that wont fall apart during frying.
6. 6Air fry the pork chops

   

   Place the fully breaded pork chops into the air fryer basket and lightly spray the surfaces with cooking oil. Bake at 180 degrees for 15 minutes, making sure to flip them halfway through for an even golden crunch.

   Tip: Spraying oil evenly on the breadcrumbs ensures a crispy, golden-brown finish without deep frying.
7. 7Sauté aromatics

   

   Heat oil in a frying pan, then add minced garlic and diced shallots. Sauté continuously over medium heat until they become soft, translucent, and fragrant.

   Tip: Keep the heat at medium so the garlic and shallots release their full aroma without burning or turning bitter.
8. 8Add curry paste

   

   Drop curry paste cubes directly into the pan alongside the sautéed minced garlic and shallots, allowing them to begin melting into the warm oil and aromatics.

   Tip: Break the paste apart with your spatula to help it dissolve faster once the liquid is added.
9. 9Pour coconut milk

   

   Pour rich coconut milk into the pan over the melting curry paste and aromatics, blending them together to form a smooth, fragrant curry base.

   Tip: Pour the coconut milk in gradually while stirring to prevent any lumps from forming in the sauce.
10. 10Simmer curry sauce

    

    Use a spatula to stir the curry sauce continuously in the pan as it simmers, reducing down until it reaches a thick, creamy consistency.

    Tip: Stir constantly along the bottom of the pan to prevent the coconut milk and curry from scorching.
11. 11Whisk eggs

    

    Crack three eggs into a clear patterned glass bowl and use a wire whisk to beat them thoroughly until the yolks and whites are completely combined.

    Tip: Whisk vigorously to incorporate air, which will make your scrambled eggs extra fluffy when cooked.

Storage & Reheating

Burn It Off

Frequently Asked Questions