Keto Savory Pork Curry
Indulge in the rich and comforting flavors of Keto Savory Pork Curry, a low-carb delight that transforms humble ingredients into a flavor-packed masterpiece. This hearty dish features tender pork shoulder simmered in creamy coconut milk with vibrant red curry paste, aromatic garlic, ginger, and onion. The addition of fresh zucchini, bell pepper, and spinach not only enhances its nutritional value but also adds vibrant color and texture. Perfect for keto enthusiasts, this recipe is gluten-free, dairy-free, and brimming with bold, spicy-sweet flavors. Ready in about 90 minutes, it’s ideal for family dinners or meal prep. Garnished with cilantro and infused with umami-rich fish sauce, this curry is best served on its own or alongside cauliflower rice for a complete keto-friendly meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 750 grams Pork shoulder
- 2 tablespoons Coconut oil
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 2 tablespoons Red curry paste
- 400 ml Coconut milk
- 250 ml Chicken broth
- 1 tablespoon Fish sauce
- 1 medium Zucchini
- 1 large Bell pepper
- 100 grams Spinach leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro
Instructions
Cut the pork shoulder into 1-inch cubes and set aside.
Heat the coconut oil in a large pot over medium heat.
Finely dice the onion, mince the garlic cloves, and grate the fresh ginger.
Add the onion to the pot and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
Add the red curry paste to the pot, stirring to combine with the onion mixture.
Increase the heat to high and add the pork cubes, browning them on all sides for about 5 minutes.
Pour in the coconut milk and chicken broth, stirring well to combine with the pork.
Add the fish sauce and bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover the pot, and let cook for 45 minutes, stirring occasionally.
Slice the zucchini and bell pepper into thin strips and add them into the curry.
Continue cooking uncovered for another 15 minutes, allowing the vegetables to soften.
Add the spinach leaves, stirring them into the curry until wilted.
Season the curry with salt and black pepper to taste.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 7358 mg | 320% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 58.7 g | ||
| Protein | 191.6 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5147 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
