Whole30 Savory Pork Curry
Savor the rich, aromatic flavors of this Whole30-savory pork curry, a comforting yet wholesome dish that perfectly aligns with your healthy eating goals. Tender pork shoulder is seared to golden perfection and simmered in a creamy, spice-laden sauce made with full-fat coconut milk, red curry paste, and fresh aromatics like garlic and ginger. Vibrant veggies, including carrots and red bell pepper, add texture and color, while turmeric infuses the dish with its golden hue and anti-inflammatory benefits. This one-pot curry is a hearty, paleo-friendly meal that's ready in just over an hour, ideal for weeknight dinners or meal prep. Serve it with fresh cilantro and lime wedges for an extra pop of flavor, and enjoy a dish that's bold, satisfying, and entirely Whole30-compliant!
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Recipe Information
Ingredients
- 1.5 pounds pork shoulder
- 2 tablespoons coconut oil
- 1 medium, chopped yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 1 14 oz can coconut milk (full-fat)
- 1 cup chicken broth
- 2 sliced carrot
- 1 medium, sliced red bell pepper
- 1 teaspoon ground turmeric
- 1 teaspoon, to taste salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 for serving, wedges lime
Instructions
Cut the pork shoulder into 1-inch cubes, trimming any excess fat.
In a large pot or Dutch oven, heat coconut oil over medium-high heat.
Add the pork cubes to the pot, searing on all sides until browned. Remove from the pot and set aside.
In the same pot, reduce heat to medium and add the chopped onion, stirring until translucent.
Add minced garlic and grated ginger, sautéing for another 2 minutes until fragrant.
Stir in the red curry paste and turmeric, cooking for an additional minute to blend the flavors.
Return the pork to the pot and stir to coat with the spice mixture.
Pour in the coconut milk and chicken broth, stirring to combine.
Add sliced carrots and red bell pepper to the pot.
Bring the mixture to a gentle simmer, cover, and let cook for 45 minutes, or until the pork is tender.
Season with salt and black pepper, adjusting to your taste.
Garnish with fresh cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 4077 mg | 177% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 25.6 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4414 mg | 94% | |
*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.
