Pork Green Curry

This quick gluten-free dairy-free Pork Green Curry is simple and bursting with flavor! It's the perfect weeknight meal for Thai-inspired flavor cravings when you can't get takeout.

Course Meat, Dinner

Cuisine Thai-inspired, American Fusion

Keyword pork green curry

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 290kcal

Author Jamie

Ingredients

1 tablespoon coconut oil
1 pound pork chops , cut thinly into bite-sized pieces
10 medium cremini mushrooms , sliced thinly
1 14-ounce can coconut milk (400 ml)
1 bunch kale , stems removed with leaves torn into bite sized pieces and massaged
3 cloves garlic , minced
1 thumb siced piece ginger , peeled and minced
3 tablespoons green curry paste
3 cups cooked white or brown rice

Instructions

Add coconut oil to a large skillet on medium high heat. When oil is melted and evenly coats the bottom of the pan, add the pork. Allow to cook uncovered and stirring on occasion to brown pork evenly on all sides (about 5 minutes).
Add mushrooms, garlic and ginger. Cook for 2-3 minutes, stirring constantly, until the garlic just begins to brown. Add green curry paste and cook for 1 minute more, stirring constantly.
Add coconut milk and kale. Reduce heat to simmer for ~7 minutes or until the kale softens. Serve warm over rice.

Notes

I use brown minute rice while traveling for convenience. At home, we enjoy this dish with fresh basmati or jasmine rice.

Storage: Store leftover Pork Green Curry in an airtight container in the refrigerator for up to 4 days.

Nutrition