Keto Thai Red Curry Coconut Pork
Thai-inspired red curry coconut pork is packed with flavor and a spicy kick, served over lime cilantro cauliflower rice!
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Thai red curry and coconut combined, is such an amazing flavor! Add some thinly sliced pork, zucchini and red pepper strips and you have something very special. It has a spicy kick, that is gives just the right amount of heat, without setting your mouth on fire!
I serve it over a bed of my cilantro line cauliflower rice and I promise this is a dish that will deliver on flavor and satisfy! This is a great Keto and Low Carb dinner made in under 30 minutes!
What’s in Keto Thai Red Curry Coconut Pork
- Pork tenderloin
- Unsweetened full fat coconut milk
- Red curry paste
- Zucchini
- Cauliflower
- Red pepper
- Coconut oil
- Cilantro
- Butter
- Red chili pepper
- Kaffir lime leaves (dried or fresh)
- Salt and pepper
- Lime
*Exact measurements are listed in the recipe card below.
How to Make Keto Thai Red Curry Coconut Pork
For the Riced Cauliflower
Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces.
Remove and add to a bowl, while you process the next batch.
Continue the process until all the florets have been riced.
Melt the butter in a large skillet on medium heat and add in the riced cauliflower.
Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest. Cover to keep warm while you make the curry.
For the Thai Red Coconut Curry
Wipe out the pot and, then add the coconut oil to a pot and add turn to medium heat.
Add in the pork, salt and pepper, sauté for 3-5 minutes, then remove from the pan and set aside.
Add red curry paste, kaffir lime leaves and red chili pepper and toast in the pan for about 1 minute.
Add in the coconut milk, 1/2 can of water and vegetables.
Cook over medium heat with the lid slightly offset for 10 minutes or until the vegetables are almost cooked through, stirring occasionally.
Add in the pork and cook for an additional 2-3 minutes, stirring often.
Remove from the heat, and discard the kaffir lime leaves and red chili pepper.
Add in the cilantro, serve over a bed of the cilantro lime riced cauliflower and a wedge or two of fresh lime!
More Keto Asian Inspired Recipes
- Thai Coconut Curry Chicken Soup
- Easy Stir Fry Pork
- Egg Roll in a Bowl/Crack Slaw
- Bang Bang Salmon Cakes
- Spicy Shrimp Lettuce Wraps in Bang Bang Sauce
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Keto Thai Red Curry Coconut Pork
RECIPE VIDEO
Ingredients
For the Thai Red Coconut Curry
- 1 pound of pork tenderloin, or pork loin sliced thinly
- 1 13.5 ounce can unsweetened full fat coconut milk
- 2 tablespoons red curry paste
- 1 medium zucchini, sliced
- 1/2 cup red pepper, sliced into thin strips
- 1 tablespoon of coconut oil
- 1 tablespoon fresh cilantro, chopped
- 1 small dried red chili pepper
- 2 kaffir lime leaves, dried or fresh
- Salt and pepper to taste
- 1/2 can of water (using the can from the coconut milk), or as needed
- wedges of lime
For the Lime Cilantro Riced Cauliflower
- 1 small head of cauliflower, cut into florets
- 1/3 cup fresh chopped cilantro
- 2 tablespoons grass-fed butter, unsalted
- Juice of 2 limes
- Zest of 2 limes
- Salt and Pepper to taste
Instructions
For the Riced Cauliflower
- Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces. Remove and add to a bowl, while you process the next batch. Continue the process until all the florets have been riced.
- Melt the butter in a large skillet on medium heat and add in the riced cauliflower. Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
- Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest. Cover to keep warm while you make the curry.
For the Thai Red Coconut Curry
- Wipe out the pot and, then add the coconut oil to a pot and add turn to medium heat. Add in the pork, salt and pepper, sauté for 3-5 minutes, then remove from the pan and set aside.
- Add red curry paste, kaffir lime leaves and red chili pepper and toast in the pan for about 1 minute. Add in the coconut milk, 1/2 can of water and vegetables. Cook over medium heat with the lid slightly offset for 10 minutes or until the vegetables are almost cooked through, stirring occasionally.
- Add in the pork and cook for an additional 2-3 minutes, stirring often. Remove from the heat, and discard the kaffir lime leaves and red chili pepper. Add in the cilantro, serve over a bed of the cilantro lime riced cauliflower and a wedge or two of fresh lime!
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
This recipe is just lovely, I can now eat Thai curry knowing what the ingredients are instead of ordering from our local take-out. Very elegant.
In my opinion, it’s much better than takeout and you don’t have to worry about unhealthy additives. I’m glad you liked it!
Where’s the recipe for the salmon????
Which salmon recipe are you referring to? You can find any of my salmon recipes by typing “salmon” into the search bar, if that helps.