When you have a busy family, one pot meals are a life-saver. Thai Curry Pork with Veggies is one of those!
This can be made in a half an hour, but does develop more flavor as it simmers.
Full fat coconut milk is the way to go. Read more about coconut milk here.
I always keep a plastic container of washed organic spinach in the fridge. It is easily disguised in so many dishes. Just chop it fine! We use it in meatloaf, stew, soup, and any kind of Asian dish.
The links provided in the recipes are not necessarily where I would recommend purchasing the ingredients, it is just to give an idea of what to look for in the store.
Thai Curry Pork with Vegetables
For this recipe, you will need Thai Kitchen Red or Green Curry Paste as well as coconut milk. I use two pounds of ground pork, so that we will leftovers. By all means, you may cut the recipe in half. You will need approximately 4 cups of vegetables of your choice. We use whatever we have in the fridge including cabbage, broccoli, peppers, beans, onion, asparagus etc. If you choose to use frozen veggies like peas or green beans, you will not need to precook them, just add them at the end.You can serve this recipe with rice. However, for a lower carbohydrate meal, you can serve it with Miracle Noodles, cauliflower rice, or even on sauteed cabbage.
Equipment
- Large saute pan
Ingredients
Meat
- 2 lbs ground pork
Veggies
- 4 cups combined veggies of choice (see note at top)
Sauce
Optional Sauce Ingredients
- 2 Tbsp Fish Sauce (like Red Boat)
- 2 Tbsp Brown Sugar (omit for low carb)
- 1 cup chopped spinach
Instructions
Meat
- Cook the pork until no longer pink breaking it up as it cooks.
- Remove the pork from the pan and set aside in a large bowl.
- Drain by putting a plate over the meat and pouring off grease.
Veggies
- Add olive oil or avocado oil to the same skillet. Heat slightly before adding your veggies.
- Cook until desired crisp tender keeping in mind that they will cook further in the sauce.
- Remove the veggies from the pan and place on top of the meat.
Sauce
- Add a small amount of coconut milk from the first can to the pan.
- Add the whole jar of curry paste and stir it into the milk.
- Add the rest of the first can of coconut milk. Slowly add the second can. You may not need the whole can.
- Optional: add the fish sauce and brown sugar stirring to combine.
Finishing
- Add the meat and veggies back into the pan.
- Stir in the chopped spinach.
- Let flavors meld for ten minutes or longer.
Notes
I always keep a plastic container of washed organic spinach in the fridge. It is easily disguised in so many dishes. Just chop it fine! We use it in meatloaf, stew, soup, and any kind of Asian dish.
Tried this recipe?Let us know how it was!
For another fall vegetable favorite we enjoy …
Click the picture.