Low Carb Katsu Curry

4.8 from 23 reviews


  • Ingredients
  • 700ml water
  • your favorite curry cubes, I used Kokumaru Curry Roux
  • cauli rice for serving

for the tonkatsu

  • 500g pork tenderloin, sliced
  • salt and pepper
  • 1 egg beaten
  • 1 cup almond flour
  • coconut oil for frying


  1. Cook The Curry: Bring water to a boil in a pot. Add the Kokumaru Curry Roux cubes and stir to dissolve. Simmer for 15 minutes until thickened. Turn off heat and cook the tonkatsu.
  2. Make the Tonkatsu: Season the pork tenderloin slices with salt and pepper.
  3. Place the egg and almond four on separate shallow bowls or plate to get ready for dredging.
  4. Working one pork slice at a time, dip a slice of pork in egg. Allow excess egg to drip, then transfer to the almond flour.
  5. Cover the entire pork slice with almond flour, making sure that a good layer of almond flour is stuck on both sides. Repeat for the rest of the pork slices.
  6. Heat oil in a deep frypan to 170-180ºC. Depth of oil should be twice the thickness of the meat you’re frying.
  7. Fry each breaded pork slice for 5-7 minutes. Frying time would depend on the thickness of your pork. Each should be golden brown when cooked. Remove cooked tonkatsu and transfer on a paper lined plate.
  8. To Serve: Layer cauli rice on a bottom of a shallow bowl. Put a piece of tonkatsu and scoop a generous amount of curry.
  9. Enjoy!