Turmeric-Coconut Curry with Pork
I am always drawn to ground meat recipes for two solid reasons. The first is that, it’s easy to tell when the meat is “done.” No guessing, no testing, no fear. The second is that my family loves them. As a matter of fact, I don’t think that I’ve ever made a variety of ground meat that they haven’t pronounced “a keeper.”
Such is the case with Turmeric-Coconut Curry with Pork from the March 2020 issue of Bon Appetit. As I was paging through the issue, the vibrant colors of this dish immediately caught my eye. A rich yellow curry, over shredded green Napa cabbage, topped with a dollop of creamy yogurt and a scattering of coconut flakes. Sold, yet? And speaking of that cabbage…anyone who has ever made kale is familiar with the salt-massage technique that instantaneously softens the leafy green into submission. Here, Napa cabbage gets that same treatment and the transformation is nothing short of miraculous. Okay, that might be an overstatement but it is a cool science experiment to see how a little salt rub works its magic.
As with most Asian dishes, I would suggest that you prep your ingredients before heating your pan because once you start cooking the curry will come together in about 20 minutes (with the majority of that time dedicated to simmering on the stove to thicken). Serve over steamed rice (if you haven’t gotten that rice cooker yet, what are you waiting for?) and while you’re at it, don’t be afraid to double the recipe. I had to hold my kids back from taking seconds so there would be enough for Gary when he got home. Enjoy!
Turmeric-Coconut Curry with Pork
Ingredients
- 1/2 head Napa cabbage (halved lengthwise) thinly sliced
- 2 Tbls virgin coconut oil
- 1 lb ground pork, turkey or chicken
- 1 medium onion thinly sliced
- 1 2" piece ginger peeled and grated
- 1 serrano chile thinly sliced
- 8 garlic cloves thinly sliced
- 1 tsp ground turmeric
- 1 13.5 oz can unsweetened coconut milk
- cooked rice for serving
- Plain whole milk Greek yogurt, toasted unsweetened coconut flakes, cilantro leaves, and lime wedges for serving; optional
Instructions
- Toss cabbage with a pinch of salt in a medium bowl, then massage with your hands until slightly softened, about 1 minute. Set aside.
- 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.
- Reduce heat to medium. Add ginger, chile, garlic, and turmeric and cook, stirring often and reducing heat if bottom of 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.
- 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.