Whole30 Pork Red Thai Curry

On June 24, 2013 I posted the paleo version of this recipe, but here is the strict Whole30/strict paleo (i.e. no coconut crystals) version.  So many people don’t want to eat strict paleo/Whole30, not even for just 30 days!  Why?  Usually two reasons.  First they think it is too hard.  It isn’t.  Second they seem to think you can only eat boiled chicken and steamed vegetables.  Um, no, that’s gross (unless you like boiled chicken and steamed vegetables).  Not eating sugar, dairy, soy, legumes, and grains doesn’t mean you can’t have flavor.  Every spice out there is Whole30 approved!  Your food should have amazing flavor and texture!  Here is one really flavorful Whole30 approved dish.

Note:  If you don’t eat pork substitute your favorite mild protein (scallops, shrimp, chicken…just make sure it is cooked properly for the dish)

Whole30 Pork Red Thai Curry

Ingredients:

3 lb. pork loin, sliced into stir fry strips

1 large (or 3 small) shallots, sliced

5 small (or 3 large) dried bay leaves

Kosher salt

Pepper

Coconut oil for cooking

1 – 1 1/2 tbl. freshly minced ginger

6 cloves garlic, minced

3 tbl. tomato paste

1 red bell pepper, seeded and diced

2 fresh tomatoes, chopped

2 cans full fat coconut milk

1 stalk lemon grass, cut off top & bottom, peel off outer layers, use inner layers only

1/2 – 1 tsp. cayenne pepper (optional)

3 tbl. chili powder

2 tbl. ground cumin

2 tbl. ground coriander

2/3 tsp. ground cinnamon

1/4 + cup organic low sodium chicken broth

2-4 cups pineapple chunks (I really like pineapple, I used 4 cups)

1 lb. asparagus

1 handful fresh basil, chiffonade into ribbons

Juice of one lime

Method:

Steam asparagus for 3 minutes, rinse with cold water to stop cooking process, and slice into 1/2 inch pieces and set aside.  Season pork with salt and pepper.  Heat a few tablespoons of coconut oil in a large pot over medium heat.  When oil is hot add shallot and sauté for 1-2 minutes.  Add pork and bay leaves and sauté until pork is no longer pink.  Set pork aside.  Drain excess fat from pan and return to heat.  Add more coconut oil, garlic, ginger, and tomato paste and sauté for 2-3 minutes.  Deglaze pan with chicken broth and add bell pepper and tomato and sauté for 3-4 minutes.  Add coconut milk, cayenne, chili powder, cumin, and coriander.  Bruise the lemon grass by bending and cracking it (much like you would a glow stick).  Add lemongrass to sauce and simmer sauce 5 minutes.  Discard lemongrass.  Using an immersion blender puree the sauce until smooth.  Season sauce with salt to taste.  Add pineapple, asparagus, pork, basil, and lime juice and bring to a simmer.  Simmer sauce 10-15 minutes.  Remove bay leaves and serve.

For additional texture you can serve this over riced cauliflower, zucchini noodles, kelp noodles, or sweet potato noodles.

Tags: Whole30 red thai curry