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–+ servings

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.
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large saute pan

Ingredients
  

Meat

  • 2 lbs ground pork

Veggies

  • 4 cups combined veggies of choice (see note at top)

Sauce

  • 2 can full fat coconut milk
  • 1 4 oz bottle of Thai Kitchen curry paste

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. 
Keyword Dairy-free, Gluten free,, Grain free, Paleo
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