Bring the heat with this satisfying curry that'll please those craving something spicy!
Spicy food can be invigorating and delicious! If you can take the heat, that is! Give this excellent stir-fry Thai Green Curry Pork recipe a try for a delicious lunch or dinner option. But don’t be a hero – don’t add more heat (spice) than you can handle! Enjoy, and don’t forge to share!
Place a teaspoon of grape seed oil in a wok or deep pan over high heat. Add pork and cook until almost opaque. Add eggplant and stir-fry until skin becomes lightly brown and blistered, allowing the interior to soften and get a slight sear. Remove from heat and set aside in a bowl.
Place another teaspoon of oil in the wok heat over medium heat. Add the curry paste carefully, as it will cause the oil to spit. Sauté over medium heat until fragrant, approximately 30 seconds. Mix in half of the coconut milk and let it simmer for 2 to 3 minutes.
Add the lemongrass, fish sauce, sugar substitute, and remaining coconut milk, and bring to a boil. Add the bamboo shoots, cooked pork, eggplant, and bell pepper. Cook for 4 to 5 minutes until softened a bit. Stir with cilantro and chilies and remove from heat. Serve over cauliflower rice with fresh cilantro to garnish and lime wedges on the side. Remove lemongrass stalks before serving.
Ready to serve!
Did you know?
Turmeric, a key ingredient in numerous Thai chili pastes, is a must-have ingredient in your diet. Curcumin, the main active component in turmeric, has been linked to a wide variety of health benefits. It’s a natural anti-inflammatory, boost the antioxidant capacity of the body, and has benefits for brain function and lowers the chances of brain disease. What’s more, it can even lower the likelihood of developing certain cancers. In some cases, curcumin has been shown to prevent the growth of cancerous cells. While more testing is necessary, it’s clear that turmeric has a lot to offer beyond great taste!