Thai Coconut-Curry Pork Stir-Fry
Carrot "Noodles"
Ingredients
- 2½ lb boneless pork shoulder
- 2 Tbsp coconut oil, melted
- 2 red bell peppers, cut into thin strips
- 2 cloves garlic, minced
- 3 Tbsp minced fresh ginger
- 1 (13.5-oz) can unsweetened coconut milk
- 2 tsp red curry paste
- 2 tsp grated lime rind
- 2 tsp fish sauce
- 3 Tbsp fresh lime juice
- 1 Tbsp raw honey
- 4 green onions, chopped
Instructions
- Cut pork into 1-inch cubes; season with desired amount of salt and pepper.
- Cook pork in hot coconut oil in a large skillet over medium-high heat 3 to 4 minutes or until browned on all sides.
- Remove from pan; keep warm.
- Add bell pepper, garlic and ginger; sauté 2 minutes or until bell pepper is crisp-tender.
- Add coconut milk, curry paste, lime rind, fish sauce, lime juice and honey to pan.
- Bring to a boil; reduce heat, return pork to pan, and simmer 2 minutes.
- Serve over Carrot "Noodles.".
Side Dish Ingredients
- 1 lb carrots
- 1 Tbsp avocado oil
Side Dish Instructions
- Preheat oven to 375°F.
- Use a spiralizer to cut each carrot into noodle-shaped strands, or cut carrots in half lengthwise and into thin strips to resemble noodles.
- Toss with oil, and spread into a single layer on a baking sheet.
- Cover with foil; bake 15 minutes.
- Uncover and bake 10 to 15 minutes or until tender; season with salt and pepper to taste.
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