Green Curry

We made a vegetarian version of Sarah Fragoso's Pork Green Curry for dinner awhile back. With the past few days feeling more like fall then summer, I have been craving warm, healing meals. Which reminded me that I should share this recipe with you guys. It was easy and didn't require too many special ingredients. I doubled the sauce portion of this recipe and added extra veggies so I could use the leftovers to pack in lunches for us to take to work. The fish sauce, green curry paste, and Chinese five-spice powder will all keep until you are ready to make this recipe again, or try a similar one. We served this delicious sauce  over riced cauliflower sauteed with garlic cloves, Bragg liquid Aminos, sesame oil and green onions. Enjoy!

Green Curry

by Danielle Anderson

Prep Time: 30 minutes

Cook Time: 30 minutes

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Ingredients (4-5 servings)

• 1 Tablespoon coconut oil
• 2 pounds pork loin, cut into bite-sized pieces (We subbed vegetables: zucchini, eggplant, snow peas, and sweet potatoes)
• 3 teaspoons Chinese five-spice powder
• 1 (13.5 ounce) can full-fat coconut milk
• 2 Tablespoons green curry paste, or more to taste
• 1/3 cup vegetable broth
• 2 Tablespoons fish sauce
• 10 asparagus spears, cut into bite-sized pieces
• 1 orange, red, or yellow bell pepper, cut into bite sized pieces
• 1 small yellow onion, chopped
• Fresh basil or cilantro for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. While the oil is heating, place the pieces of cut-up pork loin in a medium bowl and add the Chinese five-spice powder. Toss until all pieces are coated.
3. Add the spiced pork and saute until all pieces are browned, about 3-4 minutes.
4. Add the vegetables to the pork and saute until they are tender.
5. Remove pork and vegetables from skillet.
6. Add the coconut milk to the skillet; make sure the pan is hot enough that the coconut milk sizzles as you add it.
7. Add the vegetable broth, curry paste, and fish sauce to the coconut milk and whisk together, making sure to scrape up any pork bits and spices as you whisk.
8. Bring to a boil and let the sauce simmer for 5 minutes.
9. Add the pork and vegetables to the sauce and heat through.

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