Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Scanned Recipes

    Turmeric-Coconut Curry with Pork

    Dinner
    Pork
    ​

    2 servings

    servings

    -

    total time
    Start Cooking

    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.

    2 servings

    servings

    -

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    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

    1

    Toss cabbage with a pinch of salt in a medium bowl, then massage with your hands until slightly softened, about 1 minute. Set aside.

    2

    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.

    3

    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.

    4

    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.