Mr C’s Pork, Butternut and Turmeric Coconut Curry

I think I was in danger of listing all the ingredients in that there title. But no, for actually there are quite a few; worth it though as this is a stonker of a curry, rich and unctuous. Mr C likes to call this “his” pork curry, in the annoying manner of celebrity chefs.

Don’t worry if you’re not crazy about the texture of squashes; neither are we, really. They are so terribly easy to grow though, you almost have to fend them off with a stick. The beauty of this is that the squash melts away and just gently thickens and sweetens slightly, balancing the saltiness of the kimchi and fish sauce.


  • 1kg pork belly or spare ribs, cubed
  • 1/2 butternut squash, peeled and cubed
  • 1 can/400ml coconut cream
  • 500ml beef stock
  • 1 tablespoon yellow mustard seeds
  • 2 stalks curry leaves (about 30 leaves)
  • 1 cup kimchi (if you can’t find kimchi, don’t fret. Use more chilli, perhaps add some shredded cabbage and a touch more fish sauce to taste).

Spice paste**: blend together:

  • 2 large onions
  • 2 large cloves garlic
  • 2 tablespoons peanut oil
  • 6 cloves
  • 1 teaspoon ground ginger or a good ‘thumb’* of fresh
  • 1 tablespoon cumin seeds
  • 2 black cardamom pods
  • 1 cinnamon stick
  • 4 ‘thumbs’ fresh turmeric
  • 2 chillies, of reasonable heat, but it’s up to you, really
  • 1/3 cup of cashews, unsalted
  • oil for frying

Preheat oven to 180 degrees.

Heat some oil in a large, ovenproof pan and add the mustard seeds. When they start to pop, add the curry leaves which should also sizzle for a couple of seconds. Add the blended spice paste mixture. Fry until fragrant and the oil starts to separate slightly.

Remove the paste and set aside. Fry the cubed pork in the pan until browned (you may need to add a touch more oil, but remember fat will release from the belly pork fairly quickly). Add the beef stock, a good shake of fish sauce, and return the spice paste to the pan. Stir and add the cubed squash, bring to a simmer and cover, cook in the oven for an hour & a half.

Stir in the can of coconut cream and the kimchi, recover and cook for a further hour in the oven.

Serve with a lovely fresh green vegetable such as this home grown broccoli and some fluffy white rice.IMG_0600

* A House of Chopsticks measure equating to a piece about the length of your little finger. But a ‘finger’ of something just doesn’t sound right, somehow…

**There’s no reason why you shouldn’t make up twice the quantity of paste and then freeze half, to save all that faffing around the next time you want to make this. You will want to make this again….


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