Sunrise Red Curry Pork with Cauliflower Florets

Succulent pork loin slices simmered in a bold, savory, and moderately spicy red curry sauce, served with hearty cauliflower florets for a vibrant and filling low-carb dinner.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Easy
• Cost: $9.02/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Low-Carb
• High-Protein
• High-Fiber

Tags

• sauté
• boil
• healthy
• comfort food
• spicy
• savory

Ingredients

• 1 tablespoon coconut oil
• 1 pound pork loin (thinly sliced into medallions or strips)
• 3 tablespoon red curry paste ((check for low-carb if strict))
• 1 can full-fat coconut milk
• 0.5 cup chicken broth
• 1 tablespoon fish sauce
• 0.5 teaspoon erythritol
• 1 red bell pepper (medium, thinly sliced)
• 0.5 head cauliflower (cut into medium florets)
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat 1 tablespoon coconut oil in a large pot or deep skillet over medium-high heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
2. Stir in the full-fat coconut milk and chicken broth, bringing the mixture to a gentle simmer. Reduce heat to low.
3. Add the pork loin slices to the curry. Simmer gently for 8-10 minutes, or until the pork is cooked through and tender.
4. Stir in the fish sauce, red bell pepper, and optional erythritol. Continue to simmer for another 3-5 minutes, allowing the bell pepper to soften slightly while retaining some crunch.
5. While the curry simmers, prepare the cauliflower: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cauliflower florets and 1/4 teaspoon salt. Cook, stirring occasionally, for 8-12 minutes, until the cauliflower is tender and lightly browned or 'blistered' in spots.
6. Serve the red curry pork directly from the pot, topped with optional fresh cilantro. Serve alongside the hearty cauliflower florets.

Notes

Feel free to add other low-carb vegetables like zucchini or green beans to the curry alongside the bell pepper for more variety. Check the red curry paste label for sugar content to adhere strictly to low-carb guidelines.

Nutrition (per serving)

• Calories: 896
• Protein: 55.3 g
• Carbohydrates: 27.7 g
• Fat: 62.6 g
• Fiber: 4.7 g
• Sodium: 2287 mg
• Saturated Fat: 44.9 g
• Sugar: 16.5 g
• Cholesterol: 111 mg