Turmeric Coconut Curry With Pork Recipes

TURMERIC COCONUT CURRY WITH PORK

Steps:

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

TURMERIC-COCONUT CURRY WITH PORK AND GREEK YOGURT

Steps:

• RECIPE PREPARATION
• Toss cabbage with a pinch of salt in a medium bowl, then massage with your hands until slightly softened, min 5 minutes. 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, chili, garlic, and turmeric and cook, stirring often and reducing heat if the bottom of the 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.