Paleo Thai Basil Honey Garlic Pork Stir-Fry
Bold, fragrant, and genuinely satisfying, this stir-fry hits every note you want from Thai-inspired cooking — sweet, savory, a little spicy, and loaded with fresh herb flavor. Thinly sliced pork tenderloin gets coated in arrowroot starch before hitting a screaming-hot wok, which gives it that golden, slightly crispy edge that makes takeout so hard to resist. The sauce comes together from coconut aminos, honey, fish sauce, and rice vinegar, delivering deep umami and a glossy finish without a drop of soy or refined sugar. Six cloves of minced garlic and sliced red Thai chilies go in next, and the smell alone will have everyone wandering into the kitchen. A handful of fresh Thai basil folded in off the heat is the move that ties everything together — bright, slightly peppery, and absolutely non-negotiable. Served over cauliflower rice, this makes four generous bowls that feel indulgent but stay completely grain-free and whole-food from start to finish. Squeeze a little lime over the top and it's honestly better than most restaurant versions.
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin, thinly sliced against the grain into ¼-inch strips
- 2 tbsp arrowroot starch
- ½ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp honey
- 1 tbsp fish sauce
- 1 tsp rice vinegar
- ½ tsp arrowroot starch
For the stir-fry
- 2 tbsp avocado oil, divided
- 6 cloves garlic, minced
- 2–3 red thai chilies, thinly sliced (or ½ tsp red pepper flakes)
- 1 red bell pepper, thinly sliced
- 1 cup fresh thai basil leaves, loosely packed
For serving
- 4 cups cauliflower rice, cooked
- lime wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, honey, fish sauce, rice vinegar, and 1/2 tsp arrowroot starch until smooth. Set aside.
- 2
Toss the pork strips with the 2 tbsp arrowroot starch and 1/2 tsp salt until evenly coated.
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