Thai Red Coconut Curry Pork with Cilantro Lime Cauliflower Rice – Keto & Low Carb

thai red coconut curry

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!

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 (I use Mae Ploy )

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 (using the can from the coconut milk) of water, 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

Preparation

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!

Lime Cilantro Cauliflower Rice - Keto and Low Carb

thai red coconut curry

thai red coconut curry

Thai Red Coconut Curry with Lime Cilantro Cauliflower Rice - Keto and Low Carb

Makes 4 Servings

(I separated the macros for those who might make the curry, but serve over something else.)

Macros for the Cilantro Lime Cauliflower Rice:

Fat 6  grams – Protein 1  gram – Carbs (net)  2 grams

Macros for the Thai Red Coconut Curry Pork:

Fat  8 grams – Protein 24 grams – Carbs (net) 5 grams


Thai Red Coconut Curry Pork w/Cilantro Lime Cauliflower Rice-Keto & Low Carb
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
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!
Course: Main Course
Servings: 4
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 I use Mae Ploy
  • 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
  • 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
Preparation
For the Riced Cauliflower
  1. Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces.
  2. Remove and add to a bowl, while you process the next batch.
  3. Continue the process until all the florets have been riced.
  4. Melt the butter in a large skillet on medium heat and add in the riced cauliflower.
  5. Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
  6. 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
  1. 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.
  2. 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.

  3. 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!

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