Turmeric-Coconut Curry with Pork and Greek Yogurt
  2. Toss cabbage with a pinch of salt in a medium bowl, then massage with your hands until slightly softened, min 5 minutes. Set aside.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Note that if you use coconut oil, the coconut flavor will be amplified. I love it but if you’d prefer to mellow it out, then use olive oil.

Quantities found on the Bon Appetit web site are not the same as in the magazine. This is the recipe I followed from the magazine. It makes a larger quantity.

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