Turmeric-Coconut Curry with Pork

• servings: 2 servings

Ingredients

¼ head of Napa cabbage (a lengthwise quarter), thinly sliced

Kosher salt

1 tablespoon virgin coconut oil or extra-virgin olive oil

8 ounces ground pork, turkey, or chicken

1 small onion, thinly sliced

1 1-inch piece ginger, peeled, grated

½ serrano chile, thinly sliced (leave the seeds in if you like spice and remove them if you don’t)

4 garlic cloves, thinly sliced

1 teaspoon ground turmeric

1 5.5-ounce can unsweetened coconut milk

Steamed rice, lime wedges, Greek yogurt, toasted coconut flakes, and cilantro leaves (for serving)

Directions

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.