Thai Green Curry with Pork Served with Tarragon and Shallot Cauliflower Rice
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Ingredients
  • Thai Green Curry Pork
  • Ingredients
  • 1 lbs sunworks farm pork stir-fry
  • 1 yellow onion
  • 1 tsp Celtic sea
  • 1 Tbsp coconut oil
  • 1 Tbsp Silk Road spice merchant Thai green curry powder
  • 1 can nature valley full fat coconut milk
  • 3 large carrots, small diced
  • 1 zucchini, small diced
  • 1 lime, juiced
  • 1 bunch cilantro, minced
  • 4 green onions, minced
  • Cauliflower rice
  • Ingredients
  • 2 heads organic cauliflower, pulsed into “rice”
  • 3 tbsp coconut oil
  • 1 yellow onion, minced
  • 1 Tbsp Silk Road spice shop tarragon/shallot blend
  • 1 tsp Celtic sea salt
  • Fresh ground pepper to taste
Instructions
  1. Procedure For Thai Green Curry with Pork
  2. Heat a large skillet and add coconut oil, onion, sea salt and pepper. Sauté union until translucent. Add pork and brown, about 3 min per side.
  3. In a small bowl add coconut milk and Thai green curry powder. Whisk until smooth.
  4. Pour coconut milk/curry powder over pork and cover. Cook for 10 min or until pork is cooked through.
  5. Add diced carrots, zucchini and green onion. Cook for an additional 5 min.
  6. Season with limejuice, cilantro and additional salt and pepper to taste.
  7. Procedure for Shallot Cauliflower Rice
  8. Heat a cast iron skillet to medium and add coconut oil, onion, sea salt, and tarragon/shallot spice blend. Sauté until onions are caramelized.
  9. Add cauliflower and stir to combine
  10. Cook for 5-7 min or until cauliflower is tender but not mushy.
  11. Season with lemon juice and additional salt and pepper to taste

 

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