This little concoction is the product of Jen’s experimentation with Thai curry paste. It’s quite flavorful and with a light, fresh taste, and unusual vegetable composition.
- 1 can coconut milk (approx 1 1/2 cups)
- 1 1/2 tsp curry paste (available from most Asian food stores; we have used yellow and panang paste with good results
- 2 tbsp soy sauce
- 3 tbsp sugar
- 1 1/2 tsp garlic powder
- 6 tbsp peanut butter (or 4 1/2 tbsp peanut butter powder plus 1 1/2 tbsp water)
- 1 tbsp salt (more to taste if you like)
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1-2 tbsp fresh ginger (sliced or minced) or 1 tsp ginger powder
- 3/4 bunch of cilantro (stalks included)
- 1/4 tsp red or cayenne pepper
Place all ingredients in blender. Blend until smooth. Taste and add salt if necessary.
- 1 pound ground pork (we’ve tried chicken, turkey, and ground beef, but pork is the best tasting)
- 1 onion diced
- 1 sweet potato diced
- 2 celery stalks diced
- 2 carrots diced
- 1 cup broccoli florets cut small
- 1 bell pepper diced (we prefer red)
- 1 squash or zucchni diced
Should be about five cups of vegetables total when diced.
Heat saute pan over medium heat. Place small amount of coconut oil in pan and brown pork with a pinch or two of salt. Dump meat in a bowl, and add a little more oil. Place harder vegetables in the pan (carrots and sweet potato) and add pinch of salt. Saute until they just begin to soften. Dump in bowl with meat. Repeat the process with broccoli and squash. Then repeat again with celery, onion, and peppers.
Place pork and all vegetables back in the pan and pour curry sauce over the meat/vegetable mixture. Stir occasionally until warmed through. Serve over jasmine rice.
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