Turmeric Coconut Curry with Pork

Steps to make

1. 1

   Soften cabbage

   2 min
   

   In a medium bowl, toss ¼ head of shredded cabbage with a pinch of salt and massage with your hands for about 1 minute until softened a bit.

2. 2

   Cook pork

   5 min
   

   In a large saucepan over medium-high heat, heat 1 tablespoon of olive oil and add 8 ounces of ground pork and cook for about 2 minutes then use a spatula to crumble the meat while tossing and cooking for another 2 minutes until browned but slightly pink in spots.

4. 3

   Add onion and salt

   3 min
   

   Add 1 thinly sliced onion and season with salt, to taste. Cook, tossing occasionally for about 3 minutes until translucent.

5. 4

   Add seasoning and spice

   2 min
   

   Lower the heat to medium and add 1 1-inch piece of grated ginger, ½ a thinly sliced Serrano chili, 4 cloves of thinly sliced garlic and 1 teaspoon of ground turmeric, cook, stirring continuously, for about 4-5 minutes until vegetables are cooked. Lower the heat if necessary.

6. 5

   Add coconut milk and water

   5 min
   

   Add a 5.5 ounce can of coconut milk and about ¼ cup of water. Bring to a simmer and cook, stirring a few times, for about 5 minutes until sauce has reduced and slightly thickened. Season with salt to taste.

7. 6

   Serve

   

   Divide rice and prepared cabbage between 2 serving plates and pour the curry over the rice. Garnish with a lemon wedge, a dollop of yogurt and a few sprinkles of coconut flakes and cilantro leaves.