Thai Pork Curry
- 38 m
- 20 ingredients
- 730 Cal
INGREDIENTS
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1 lb Jimmy Dean Pork Sausage
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3 stalks Celery
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5/8 bunch Fresh Cilantro Leaf
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9 Garlic Cloves
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1/4 cup Ginger
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6 stalks Green Onions
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2 stalks Lemongrass
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2 Limes
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1 Small Yellow Onion
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1 Green Bell Pepper
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4 Serrano Peppers
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1/2 bunch Mint
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2 Tbsp Fresh Turmeric
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3 Zucchini
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1/4 cup Ghee
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1 cup Canned Coconut Milk
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1 Tbsp Ground Coriander Seeds
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1 Tbsp Ground Cumin
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1 pinch Kosher Salt
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1/4 tsp Black Pepper
STEPS
-
-
Prepare zucchini, set aside.
Prepare remaining ingredients and combine everything in a large bowl, adding peeled garlic and herbs.
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Place all vegetables into a food processor, and blend, stopping machine and scraping the sides of the bowl occasionally, until a smooth paste forms.
-
Heat ghee in a large skillet over medium-high heat.
Add sausage, in small pieces, and cook, stirring occasionally, for about 5 minutes or until browned.
Add the cumin and coriander, stir to combine.
Add zucchini and sauté for 3 minutes or until soft.
Add 1 cup of the curry paste, and zest and juice in both limes. Stir to combine.
Add coconut milk and let simmer for 5 minutes.
Season curry with salt and black pepper and let simmer for another 2 minutes.
Tip! Freeze leftover curry paste and use in soups, stews or curries.
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Ladle curry into a bowl and serve with your favorite side, ours is rice!
Garnish with mint and cilantro.
NUTRITION
Summary
Fat
71%
DV
Carbs
10%
DV
Protein
45%
DV
Details
% Daily Value **
Amount Per Serving
-
Calories
730 kcal
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71% Total Fat
55 g
-
132% Total Saturated Fat
26 g
-
Unsaturated Fat
29 g
-
29% Low Cholesterol
90 mg
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45% Sodium
1030 mg
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10% Total Carbohydrate
29 g
-
27% Fiber Total Dietary
8 g
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Sugars Total
7 g
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45% Good Source: Protein
23 g
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100% Excellent Source: Vitamin C
86 mg
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15% Calcium Ca
182 mg
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60% Good Source: Iron
10 mg
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30% Potassium K
1450 mg
-
10% Vitamin E
1.6 mg
-
B-Vitamins
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70% Thiamin
0.8 mg
-
35% Riboflavin
0.5 mg
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35% Niacin
6 mg
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30% Pantothenic Acid
1.4 mg
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50% Vitamin B-6
0.9 mg
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30% Folate (B9)
114 µg
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45% Good Source: Vitamin B12
1 µg
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