Recipes
Thai-Style Coconut and Red Curry Pork
4 servings
40 minutes total
Shopping list
Ingredients
- 2 limes, divided
- 1 lb pork shoulder cubes
- 4 tablespoons red curry paste, divided
- ½ teaspoon kosher salt
- Aluminum foil
- 1 cup yellow onion
- 1 (2-inch) piece fresh ginger
- 4 cloves garlic
- 3 tablespoons olive oil
- ½ cup water
- ½ head cauliflower
- 1 cup green beans
- ½ cup cilantro leaves
- 1 (13.5 oz) can coconut milk
- 1 (9.9 oz) pack cooked basmati rice
Steps
- Preheat the oven to 425°F. Juice 1 lime (2 tablespoons). Cut pork cubes into ½-inch diced pieces (wash hands). Combine in medium bowl: pork, 2 tablespoons curry paste, salt, and lime juice until well blended; set aside 5 minutes.
- Arrange pork in single layer on foil-lined baking sheet, leaving space between pieces if possible. Roast 20 minutes, until pork is browned on the edges and 145°F.
- Meanwhile, rough chop onions; peel and chop ginger. Add to bowl of a food processor: onions, garlic, and ginger; pulse until finely chopped.
- Preheat large Dutch oven over medium-high 2–3 minutes. Add oil and onion mixture; cook 2 minutes, stirring occasionally, until fragrant. Add remaining 2 tablespoons curry paste, and water; cook 4–5 more minutes, stirring occasionally, until water begins to dry.
- Chop cauliflower into bite size pieces. Remove ends of green beans, and chop into bite-size pieces. Remove cilantro leaves from stems; slice remaining 1 lime into wedges.
- Stir into pot: coconut milk, cauliflower, and green beans. Bring mixture to a boil, then reduce heat to low; cover pot with lid. Simmer 7–8 minutes, stirring occasionally, until green beans are tender. Add pork; cover pot with lid and continue simmering 5 more minutes. Heat rice per package instructions and serve pork over rice, garnished with cilantro leaves and lime wedge on the side.
Amount per ¼ recipe serving: Calories 670, Total Fat 47g, Sat Fat 26g, Trans Fat 0g, Chol 75mg, Sodium 1470mg, Total Carb 37g, Fiber 3g, Sugars 5g, Protein 27g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 30%