Turmeric-Coconut Curry with Pork and Greek Yogurt

The dish has everything! – different flavours and textures; soft, crunchy and creamy. It’s warm and cool from the yogurt, bright with citrus and hot too, if you care to add some chili pepper. It’s one of the more satisfying dishes I’ve had in a while. Maybe next time I’ll try ground chicken instead of pork but either way, I am definitely making this again and you will want to as well.

Although this is called a curry, it doesn’t contain curry powder, just turmeric. Which is a mild-tasting spice, with a deeply pigmented sunflower yellow hue and is said to have multiple health benefits. YAY! Flavour-wise, if you love curry then you will like this. After all, it’s just a mellowed down version and if you’re not crazy about curry or are new to them then it’s safe to say that you will probably enjoy this.

This recipe was found in the latest issue of Bon Appetit magazine, Taco Nation. Every issue is filled with entertaining articles and of course delicious and well-thought-out recipes; they usually don’t require exotic ingredients or special equipment but at the same time, their recipes offer interesting ingredient pairings, texture and acidity or sweetness depending on what the particular dish needs. Just like this recipe, it’s is so easy and yet it tastes complex, that’s the sweet spot. When you get a recipe like this – it’s a keeper.

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Print Recipe
Turmeric-Coconut Curry with Pork and Greek Yogurt
Course Main Dish
Cuisine Indian, Indian-ish
Keyword easy, quick
Servings
People
Ingredients
Course Main Dish
Cuisine Indian, Indian-ish
Keyword easy, quick
Servings
People
Ingredients
Instructions
  1. RECIPE PREPARATION
  2. Toss cabbage with a pinch of salt in a medium bowl, then massage with your hands until slightly softened, min 5 minutes. Set aside.
  3. Heat oil in a large saucepan over medium-high. Add pork and cook, undisturbed, until browned, about 2 minutes. Break up pork with a spoon or spatula and continue to cook, tossing and breaking up as much as possible, until browned all over but still pink in places, about 2 minutes more. Add onion, season with salt, and cook, stirring occasionally until softened, about 3 minutes.
  4. Reduce heat to medium. Add ginger, chili, garlic, and turmeric and cook, stirring often and reducing heat if the bottom of the pan gets very dark until vegetables are softened and fragrant, 4–5 minutes. Add coconut milk and ¼ cup water and bring to a simmer. Cook, stirring occasionally until slightly thickened, about 5 minutes. Season with salt.
  5. Divide rice and reserved salted cabbage among plates. Top rice with curry and lime wedges, then dollop with yogurt. Sprinkle with coconut flakes and cilantro.
Recipe Notes

Note that if you use coconut oil, the coconut flavor will be amplified. I love it but if you'd prefer to mellow it out, then use olive oil.

Quantities found on the Bon Appetit web site are not the same as in the magazine. This is the recipe I followed from the magazine. It makes a larger quantity.

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