Thai Pork Mince Curry Recipe
This easy Thai pork mince curry with coconut milk is a doddle to make, and takes less than 30 minutes! With easily accessible ingredients, it's fragrant, full of spice, heat and citrus flavours.
Servings: 4 people
Calories: 416kcal
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 clove garlic minced
- ½ red onion sliced
- 1 tablespoon ginger freshly grated
- 500 g Lean pork mince ground mince meat
- 1 courgette chopped
- 1 cup cauliflower florets
- 1 tablespoon curry powder
- 1 small green chilli
- 200 ml vegetable stock
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 teaspoon anchovy sauce
- 400 g Coconut milk
Garnish
- 1 tablespoon sesame seed to drizzle
- 4 spring onions sliced
- 1 lime juice only
Instructions
- Fry the onions, garlic, ginger and chilli with coconut oil until softened in a large deep frying pan.
- Add the pork mince and continue frying until browned.
- Stir in the curry powder and fry for a further 1 minute.
- Add all of the vegetables and fry while stirring for another 3 minutes.
- Add the remaining ingredients except the coconut milk and Garnish ingredients and simmer, covered for 7 minutes or until the cauliflower is tender.If you want it thicker: simmer uncovered until reduced
- Stir in the coconut milk and heat through.
- Then add the garnish ingredients and serve with your favourite keto side.
Video
Notes
- Most Thai curries don't add stock, yet mine does, so it's runnier than others to cook the cauliflower. If this concerns you, I recommend either steaming the cauliflower first, or use another easy-cook veg similar to courgettes.
- Break the florets into tiny bite sizes pieces so that it is much quicker to cook until tender.
Nutrition
Calories: 416kcal | Carbohydrates: 13g | Protein: 30g | Fat: 29g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 595mg | Potassium: 1040mg | Fiber: 3g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 32mg | Calcium: 84mg | Iron: 6mg