Pork curry with turmeric and coconut
There is nothing more delicious than a homemade curry!
In this pork curry, the star of the show is definitely the turmeric. It gives a deep golden hue and brings a warm flavor to the dish.
The recipe is based on a recipe by bon appetit, published in December 2017 and it warms up any Autimn evening.
Napa cabbage, thinly sliced
2 tablespoon extra-virgin olive oil
500 grams ground pork
1 brown onion, thinly sliced
ginger, peeled, grated
chilli, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon ground turmeric
1 can coconut milk
1 ½ cup Basmati rice
½ cup yoghurt
¼ cup coconut flakes, toasted
1 lime, sliced to serve
Prepare all your ingredients.
Bring a saucepan with salted water to the boil over high heat. Once boiling, tip in the rice and give it a stir. Bring the water back to the boil, cover, and put the heat on low. Cook for 15 minutes; remove from the heat and let it stand, covered for another 10-15 minutes. Toss with a fork.
Add the cabbage to a medium bowl with a pinch of salt; softly massage with your hands until slightly softened. Set aside.
Heat the oil in a large skillet over medium-high heat; add the pork and cook, undisturbed, for 2 minutes or until browned. Break up pork with a spatula and continue to cook, tossing and breaking up as much as possible, for 2 minutes or until browned all over but still pink in places. Add the onion, season with salt, and cook, stirring occasionally, for 3 minutes or until softened.
Reduce the heat to medium and add the ginger, chilli, garlic, and turmeric; cook, stirring often for 5 minutes or until vegetables are softened and fragrant. Add the coconut milk and ¼ cup water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Taste and season with salt.
Divide the rice and cabbage among plates. Top with curry and lime wedges, then a dollop of yogurt. Sprinkle with coconut flakes and cilantro.