Paleo Savory Pork Curry
Immerse yourself in bold, comforting flavors with this Paleo Savory Pork Curry, a hearty, wholesome dish that’s perfect for a nourishing dinner. This paleo-friendly recipe pairs tender, cubed pork shoulder with vibrant vegetables like carrots, bell peppers, and broccoli, bathing them in a creamy blend of full-fat coconut milk and rich bone broth. The magic lies in its fragrant aromatics—garlic, ginger, and paleo-compliant red curry paste—creating a perfectly spiced base that’s balanced with a splash of lime juice and optional fish sauce for a tangy twist. Ready in under an hour, this meal is easy to prepare yet feels indulgently complex, making it an ideal choice for paleo enthusiasts or anyone craving a flavorful, gluten-free curry. Garnished with fresh cilantro, it’s best served steaming hot, inviting a symphony of flavors into every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds pork shoulder, cubed
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (ensure paleo-compliant)
- 1 can (13.5 oz) coconut milk, full-fat
- 1 cup bone broth or chicken stock
- 2 large carrots, sliced
- 1 large red bell pepper, sliced
- 2 cups broccoli florets
- 1 teaspoon fish sauce (optional)
- 1 tablespoon lime juice
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Heat the coconut oil in a large pot over medium-high heat.
Add the cubed pork shoulder to the pot and sear on all sides until golden brown. This should take about 5 to 7 minutes.
Remove the pork from the pot and set aside. In the same pot, add the chopped onion and sauté for about 2 minutes until it begins to soften.
Add the minced garlic and grated ginger to the pot, stirring well, and cook for an additional minute until fragrant.
Stir in the red curry paste, ensuring it coats the onion, garlic, and ginger mixture evenly for about 1 minute.
Pour in the coconut milk and bone broth, stirring to combine. Return the pork to the pot.
Add the sliced carrots, red bell pepper, and broccoli florets to the mixture. Stir well to distribute the vegetables evenly.
Bring the mixture to a simmer, then lower the heat and cover the pot. Let it cook for about 45 minutes to 1 hour, or until the pork is tender.
If using fish sauce, add it in the last 5 minutes of cooking along with lime juice, salt, and pepper. Stir to combine.
Remove from heat, garnish with fresh cilantro, and serve hot.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4264 mg | 185% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 29.8 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3767 mg | 80% | |
*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.
