Thai Coconut-Curry Pork Stir-Fry
Carrot "Noodles"
Ingredients
- 2½ lb pork tenderloins
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp avocado oil
- 2 red bell peppers, cut into thin strips (or use frozen chopped)
- 2 cloves garlic, minced
- 3 Tbsp minced ginger
- 1 cup unsweetened coconut milk
- 2 tsp lime zest
- 3 Tbsp lime juice
- 1 Tbsp raw honey
- 2 tsp red curry paste
- 2 tsp coconut aminos
- 4 green onions, chopped
Instructions
- Cut pork into 1-inch cubes; sprinkle with salt and pepper. Cook, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until browned. Remove from skillet.
- Add bell peppers, garlic, and ginger; sauté 2 minutes or until bell peppers are crisp-tender. Add milk, lime zest, lime juice, honey, curry paste, and coconut aminos.
- Bring to a boil; reduce heat, return pork to skillet, and simmer 2 minutes. Sprinkle with onions.
Side Dish Ingredients
- 1 lb carrots
- 1 Tbsp avocado oil
Side Dish Instructions
- Preheat oven to 375°F. Cut carrots into noodles using a spiralizer. Or cut lengthwise into thin strips to resemble strands of pasta. Toss with oil, and spread in a single layer on a baking sheet. Cover with foil.
- Bake 15 minutes. Uncover and bake 10 to 15 minutes longer or until tender; season with salt and pepper to taste.
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