Fructose Free Green Curry Pork with Green Beans
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Learn more →Ingredients
4 servings
- 1 ½ lb pork shoulder, thinly sliced against the grain into ¼-inch strips
- 1 tbsp vegetable oil
- 3 tbsp green curry paste
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 3 fresh kaffir lime leaves, center rib removed and leaves thinly sliced
- 1 stalk lemongrass, outer layers removed, bottom 4 inches bruised
- 8 oz green beans, trimmed and cut into 2-inch pieces
- 1 red thai chili, thinly sliced (optional)
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/4 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
- ½ cup fresh thai basil leaves
- 1 tbsp fresh lime juice
For serving
- steamed jasmine rice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the green curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
- 2
Pour in about one-third of the coconut milk (roughly 1/2 cup) and stir vigorously to combine with the paste. Cook for 2–3 minutes, stirring frequently, until the mixture thickens slightly and the oil begins to separate and pool at the edges.
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