QUICK THAI GREEN CURRY
1 tablespoon oil
2 shallots, minced, about 1 1/2 ounces before trimming
3 cups diced or julienned roasted pork *
1 teaspoon ginger root, minced
2 teaspoons green Thai curry paste
14 1/2 ounces chicken broth
13 1/2 ounce can coconut milk
1/4 teaspoon salt, or to taste
1/2 teaspoon xanthan gum, optional
2 green onions, sliced on the bias
1/3 ounce package fresh basil, shredded, about 1/2 cup
1 tablespoon fresh lime juice, optional
Heat the oil in a large skillet or wok over high heat; add the shallots and pork. Stir-fry a few minutes to lightly brown the meat. Reduce the heat to medium and add the ginger and curry paste. Toss and stir to evenly distribute the curry paste into the meat. Add the broth, coconut milk and salt. Bring to a boil; simmer 15 minutes over medium-high heat to reduce the liquid by about half. Thicken the sauce with xanthan gum, if desired. Stir in the green onions and basil. Drizzle each serving with a little lime juice, if desired.
Makes 4 servings
Freezing not recommended
* You can also make this with chicken or beef. If you don't have leftover meat, you can start with fresh. Just stir-fry the meat until it's nearly done before adding the remaining ingredients.
Per Serving: 425 Calories; 32g Fat; 27g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
I found this recipe in our local newspaper but ended up making quite a few changes to the ingredients and the cooking method. I used 2 teaspoons of curry paste and it came out very hot. Even after reducing the sauce by half, I thought it was still a little thin so I added some xanthan gum. I served mine over Fried "Rice", but you can't really see it in the photo.
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