Paleo Green Curry Pork with Green Beans

Total time45 min

Prep time15 min

Cook time30 min

4.7

(10)

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Ingredients

4 servings

1 ½ lb pork shoulder, thinly sliced against the grain into ¼-inch strips
1 tbsp vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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)
½ cup fresh thai basil leaves
1 tbsp fresh lime juice

For serving

steamed jasmine rice, for serving
Can be omitted
jasmine rice
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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