This week I decided to go back to a recipe so here comes the Thai Coconut Pork!
I’m not a huge meat eater, and I feel like a lot of people who don’t eat all that much meat are all about chicken. Don’t get me wrong, I do like meat (chicken included) but it’s expensive and I do just as well without it… When I do eat meat, I’m all about pork. It’s just more savory and flavourful… I don’t know, pork is my favorite!
So on Tuesday night, I whipped this recipe up. As usual, I tried my best for the measurements but you might need to adjust them a bit according to your taste. I was inspired by the Coconut Curry Meatballs that came in the GoodFood box a few weeks ago, but I obviously switched it up a bit.
You’ll also notice that the recipe includes broccoli, which is not very Thai, but it was a case of ”we-need-to-eat-those-today-because-I-don’t-want-to-throw-them-out”. Which happens quite a lot in my house, mostly because I am the absolute worst at meal-planning…
Thai Coconut Pork
- 1lbs of Pork (I used tenderloin because that’s what I had, but you can use other cuts)
- 2-3 Green Onions
- 2 cups of broccoli florets
- 1 can of Coconut Cream
- 3 Tbsp of Thai Mild Yellow Curry Paste
- Juice of 2 limes (or about 4 Tbsp of lime juice)
- 1-2 Tbsp of Peanut Butter
- 1-2 Tsp of Fish Sauce
- 1/2 of a Thai Chili (or a whole one if you can handle more heat than me…)
- Sesame Oil
- Salt and Pepper
- Cut the green onions to the desired size (I chop mine pretty thin since my husband is not the biggest fan)
- Cut the broccoli in florets
- Heat up the sesame oil in a pan on Medium-High heat. Once hot, add the pork and brown on all sides.
- Season with Salt and Pepper
- Add in the curry paste, cook for about 30 sec- 1 min
- Add in half of the lime juice and scrape the curry that stuck to your pan
- Add in the green onions and broccoli and mix it around for about 30 sec
- Add the can of Coconut Cream (at this point you’ll need to help it break down as it is much thicker than Coconut Milk)
- Once the Coconut Cream is dissolved properly and warm, add in the peanut butter, fish sauce, and Thai chili.
- Let simmer on medium heat for about 15 min or until the sauce has reached the desired thickness.
- Taste and add the remaining lime juice if needed. You can also add in more salt and Pepper and/or Fish Sauce.
- Serve immediately by itself or with rice/ rice vermicelli. (I used Jasmine Rice)
- EAT ALL THE PORK!
- If you are allergic to peanuts, feel free to replace by other nut butter or omit it entirely, it’s still gonna be delicious.
- You can replace the Coconut Cream by Coconut Milk, to adjust the texture, use a little bit of Corn Starch in cold water (slurry)
- Feel free to use more Thai Chilis, I am, once again, a spice wimp so I just want the tiniest of spicy kick.
You’ll notice that the sauce might separate a bit towards the end, it’s normal, just the oil from the Coconut Cream and the Peanut Butter that wants to live on its own. I personally just mix it all in my rice anyway so it doesn’t bother me.
That’s it for this week guys, I’ll see you next Wednesday.
Until then, follow me on Instagram for daily food and pets (mostly) @annegvall or click on the Instagram button on the right side!
Have a good week!