Peanut And Coconut Pork Curry

About

This pork curry has a rich and creamy broth infused with peanut, coconut and aromatic spices.

Perfect for serving over cauliflower rice or with a portion of zucchini noodles.

Ingredients

• 2 tablespoon coriander leaf, fresh
• 1 2 leaves x.o dried kaffir lime leaf
• 2 cup chicken broth, bouillon or consomme, ready-to-serve can
• 1 ½ tablespoon peanut butter, unsalted
• 1 pound pork loin
• 1 tablespoon lime juice, fresh
• 1 large scallions
• 1 cup canned coconut milk
• 2 tablespoon, chopped shallot
• 1 tablespoon coconut oil
• 1 clove garlic
• 1 slice – 1" diameter ginger root, raw
• 1 teaspoon lime zest
• ¼ each – approx 4" – 6" long hot chili peppers, red, raw

Instructions

1. Dice the pork loins into bite sized chunks. Heat the coconut oil in a large pan over a medium heat and add the pork, cooking until browned all over. Remove from the pan with a slotted spoon, keep warm and set aside.
2. Finely chop the shallot and the chili, finely slice the garlic and grate the ginger. Add to the pan along with the lime zest and lime leaves and cook gently over a low/medium heat until fragrant and tender.
3. Add the stock and bring to a boil.
4. Return the pork to the pan. and reduce to a simmer.
5. Whisk together the lime juice, coconut milk and peanut butter until smooth.
6. Pour the coconut and peanut mixture into the pan, stir well and continue to simmer for 20 minutes or until the pork is completely cooked through and the sauce has reduced and thickened a little.
7. Scatter with sliced scallions and fresh cilantro and remove lime leaves to serve.

Nutrition Facts

• Servings: 4
• Calories: 343.9kcal/1436.4kJ (per serving)
• Fat: 19.4g (per serving)
• Carbs: 6.3g (per serving)
• Protein: 35.3g (per serving)