1 lb approx. pork loin, cubed into 1 inch pieces (also works with chicken)
1cup plain yogurt
1 tsp turmeric
1tsp mustard seed
1 tsp curry powder (yellow)
1 tsp ground coriander
1/2 tsp smoked paprika
1 tsp fresh grated ginger
1/4 tsp fresh Thai basil diced
Scant amount cayenne pepper- to your liking, if any
2 tablespoons minced garlic (measure that with your heart)
1 cup chicken broth
1 can coconut milk
Mix yogurt and spices together and coat pork cubes. Marinate for 2 hours up to 24 hours.
Veggies- any veggie you'd like. Fresh or frozen. Canned not recommended. Russet potatoes, bell pepper, celery, cauliflower would all work well
Sweet potatoes, carrots, onion, yellow squash is what we used. Cut potatoes. Carrots into half inch (or so) cubes. Squash slices into rounds.
In large skillet, Dutch oven or wok add enough olive oil to coat bottom of pan. Heat until there are ripples and it's screaming hot. Add 1/4 tsp mustard seed and let fry until they pop like popcorn. Add pork and any extra marinade, add onion and garlic and stir fry until pork is about half cooked. Add remaining veggies. Stir together well. Add chicken broth and cover to finish braising meat and cook until carrots and potatoes are tender. Adjust spices until desired taste. I added extra turmeric, curry, smoked paprika and ginger. When carrots are al dente, add can of coconut milk, stir to combine. Let simmer for 10 minutes, or until carrots are fork tender.
Measurements can be adjusted according to number of veggies added. Be sure to taste test and add more seasonings if the flavor gets diluted with more ingredients.
Serve over rice. Servings vary based on amount of vegetables added.
