Mold Detox Friendly Green Curry Pork with Green Beans

Total time45 min

Prep time15 min

Cook time30 min

Mold Detox Friendly Green Curry Pork with Green Beans

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Ingredients

4 servings

1 ½ lb pork shoulder, thinly sliced against the grain into ¼-inch strips
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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 note
The Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, 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
Omit this
This ingredient likely doesn’t work for the diet.
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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