Keto Thai Red Curry Coconut Pork

Name: Keto Thai Red Curry Coconut Pork
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 pound of Pork Tenderloin; 1 13.5 ounce can unsweetened full fat coconut milk; 2 tablespoons red curry paste; 1 medium zucchini; ½ cup red pepper; 1 tablespoon of coconut oil; 1 tablespoon fresh cilantro; 1 small dried red chili pepper; 2 kaffir lime leaves; salt and pepper to taste; ½ can of water (using the can from the coconut milk); Wedges of lime; 1 small head of cauliflower; ⅓ cup fresh chopped cilantro; 2 tablespoons grass-fed butter; Juice of 2 limes; Zest of 2 limes; salt and pepper to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6
Calories
178 kcal
Course
Main Course
Cuisine
Thai

Keto Thai Red Curry Coconut Pork

Iris Warren

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Thai-inspired red curry coconut pork is packed with flavor and a spicy kick, served over lime cilantro cauliflower rice!

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Ingredients

Servings

For the Thai Red Coconut Curry

1 pound of Pork Tenderloin or pork loin sliced thinly
1 13.5 ounce can unsweetened full fat coconut milk
2 tablespoons red curry paste
1 medium zucchini sliced
½ cup red pepper sliced into thin strips
1 tablespoon of coconut oil
1 tablespoon fresh cilantro chopped
1 small dried red chili pepper
2 kaffir lime leaves dried or fresh
salt and pepper to taste
½ can of water (using the can from the coconut milk) or as needed
Wedges of lime

For the Lime Cilantro Riced Cauliflower

1 small head of cauliflower cut into florets
⅓ cup fresh chopped cilantro
2 tablespoons grass-fed butter unsalted
Juice of 2 limes
Zest of 2 limes
salt and pepper to taste

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Instructions

For the Riced Cauliflower

Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces. Remove and add to a bowl, while you process the next batch. Continue the process until all the florets have been riced.
Melt the butter in a large skillet on medium heat and add in the riced cauliflower. Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest. Cover to keep warm while you make the curry.

For the Thai Red Coconut Curry

Wipe out the pot and, then add the coconut oil to a pot and add turn to medium heat. Add in the pork, salt and pepper, sauté for 3-5 minutes, then remove from the pan and set aside.
Add red curry paste, kaffir lime leaves and red chili pepper and toast in the pan for about 1 minute. Add in the coconut milk, ½ can of water and vegetables. Cook over medium heat with the lid slightly offset for 10 minutes or until the vegetables are almost cooked through, stirring occasionally.
Add in the pork and cook for an additional 2-3 minutes, stirring often. Remove from the heat, and discard the kaffir lime leaves and red chili pepper. Add in the cilantro, serve over a bed of the cilantro lime riced cauliflower and a wedge or two of fresh lime!