Wednesday, May 6, 2015

Paleo Coconut Curry Thai Pork

Although it's blazing hot in Florida right now, I still wanted to make this dish.  I had to revise the hell outta it to make it truly Paleo Whole 30 compliant.  

Pork Chunks 3-5 lbs (grass fed/organic)
Butternut Squash 2 cups cubed organic 
Coconut Milk 1 cup full fat organic
Vegetable Stock 2 cups organic
Spanish Onion 1 cup cubed
Peppers 1 cup cubed (any color)
Bamboo Shoots 1 cup cubed
Parsnips 1 cup cubed
Carrots 1 cup sliced
Green Onions 1/4 cup diced
Almond Butter 3 tablespoons 
Garlic 2 cloves minced
Lime juice 2 tablespoons freshly sweezed
Ginger 1 teaspoon freshly grated
Coconut Oil 2 tablespoons 
Red Curry Paste 2 tablespoons 
Curry Powder 1 teaspoon 
Sea Salt/Pepper to taste

Brown the Pork Chunks in the Coconut Oil in large pot (medium heat).  Add all Vegetables and reduce heat to low.  Cook 2-3 minutes then add the liquid ingredients and spices.  Simmer for 10 minutes then reduced heat to slowly cook for 40-45 minutes until vegetables are tender.  Damn good!

1 comment:

  1. This look absolutely delicious! Thank you for the recipe. i'll have to try this myself sometime soon!

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It's the only diet I've come across that cuts out food groups, yet still focusses on everyone's need to eat great food.

    I'm a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I've written about one of my favourite cookbooks: