Thai Curry Pork
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 531.1
- Total Fat: 21.8 g
- Cholesterol: 104.7 mg
- Sodium: 527.6 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 10.0 g
- Protein: 45.2 g
View full nutritional breakdown of Thai Curry Pork calories by ingredient
Introduction
Spicy Thai recipe that is full of lean protein, veggies and flavor! Spicy Thai recipe that is full of lean protein, veggies and flavor!Number of Servings: 5
Ingredients
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1.5lbs (~680g) Pork
1 Tbsp Olive Oil
1 C Water
1/2 Tbsp Worcestershire sauce
1/2 Tbsp Soy Sauce
1 Vegetable bouillon cube
1/2 tsp Allspice
1/2 tsp Salt
1 medium white Onion
1 small Red Onion
4 cloves Garlic, minced
1 tsp Ginger, dried
1/2 tsp Cumin Seed
2 Tbsp Curry powder
1/2 tsp Vegeta
3 medium. long, thin, Green Chili peppers, sliced round (1 C, sliced)
3 medium Carrots, sliced round (1 3/4 C, sliced)
3 medium Potatoes, cut into chunks (2 1/2 C, chunked)
180g Celery Root, cut into larger chunks (2 C, chunked)
1/2 C Water
3/4 C Coconut Milk
2 C sliced Mushrooms
"Cannamela Peperoncino interi" (tiny, red, super spicy, dried chili peppers), to taste. (I added 1 Tbsp of these but it was way too spicy!)
Directions
1.) Trim fat from meat. In a 4- to 6-quart Dutch oven brown roast on all sides in hot oil. Drain off fat.
2.) Combine the1 C water, Worcestershire sauce, Soy Sauce, Vegetable bouillon cube, Allspice, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 15 mins on each side.
3.) Remove pork from pot, and cut into large pieces. Place back in pot and continue to let it simmer for ~30mins.
4.) Add the onion to the pot and sauté for 3-5 minutes, until slightly tender.
5.) Add the ginger, garlic, curry powder, vegeta and cumin and sauté for another 2 minutes.
6.) Pour in the extra 1/2 C Water and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor.
7.) Add in the Peppers, Carrots, Potatoes and celery root. Let simmer for 5 minutes.
8.) Stir in the coconut milk. Return all to a boil, then reduce and simmer for 40 mins(or until potatoes are tender)
9.) Add in mushrooms. Let simmer for 2 mins.
10.) Remove from heat and add Peperoncinos to desired spicy-ness.
11.) Serve warm.
Number of Servings: 5
Recipe submitted by SparkPeople user STACEYM980.
2.) Combine the1 C water, Worcestershire sauce, Soy Sauce, Vegetable bouillon cube, Allspice, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 15 mins on each side.
3.) Remove pork from pot, and cut into large pieces. Place back in pot and continue to let it simmer for ~30mins.
4.) Add the onion to the pot and sauté for 3-5 minutes, until slightly tender.
5.) Add the ginger, garlic, curry powder, vegeta and cumin and sauté for another 2 minutes.
6.) Pour in the extra 1/2 C Water and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor.
7.) Add in the Peppers, Carrots, Potatoes and celery root. Let simmer for 5 minutes.
8.) Stir in the coconut milk. Return all to a boil, then reduce and simmer for 40 mins(or until potatoes are tender)
9.) Add in mushrooms. Let simmer for 2 mins.
10.) Remove from heat and add Peperoncinos to desired spicy-ness.
11.) Serve warm.
Number of Servings: 5
Recipe submitted by SparkPeople user STACEYM980.