Pork in Penang Curry Sauce

Gluten Free
Dairy Free
Low Fod Map
Health score
9%
Pork in Penang Curry Sauce
45 min.
4
420kcal

Suggestions


If you're looking for a dish that perfectly balances bold flavors and comforting textures, look no further than this Pork in Penang Curry Sauce. This delectable recipe is not only gluten-free and dairy-free, but it's also low FODMAP, making it a fantastic option for anyone mindful of their dietary needs. In just 45 minutes, you can whip up a meal that satisfies your hunger while tantalizing your taste buds.

The heart of this dish is the rich and aromatic Penang curry sauce, which is crafted by cracking the coconut cream and blending it with fragrant curry paste, fresh kaffir lime leaves, and a touch of fish sauce. This sauce envelops tender cubes of pork shoulder, simmering until they reach mouthwatering perfection. The combination of coconut milk and spices creates a creamy, savory flavor profile that's sure to be a hit at the dinner table.

What truly makes this recipe special is its versatility. Serve it alongside rice to soak up the delicious sauce, or enjoy it on its own. Whether you're entertaining guests or enjoying a cozy night at home, this dish promises to impress. Plus, the leftovers reheat beautifully, allowing you to savor the goodness all over again. Dive into the world of Thai-inspired cuisine with this Pork in Penang Curry Sauce—your taste buds will thank you!

Ingredients

  • teaspoon brown sugar to taste
  • 14 ounce coconut milk for several hours canned
  • tablespoons curry paste 
  • tablespoons fish sauce to taste
  •  kaffir lime leaves fresh cut into fine slivers
  • pound boston butt pork shoulder with the fat and skin left intact cut into 1 1/2 inch cubes
  • tablespoons vegetable oil 

Equipment

  • frying pan

Directions

  1. To form the sauce: Open the can of coconut milk and skim off the top layer of thick cream, about 4 tablespoons worth. Stir the remaining milk to reincorporate the coconut cream.
  2. Pour the oil into a large, nonstick lidded pan and set over medium heat. When the oil is hot but not smoking, add the coconut cream and the curry paste. Stir the paste around until it is lightly browned and the oil has separated from the coconut in the cream. You have just cracked the coconut. Now, add 6 lime leaves and stir a few times.
  3. Add the rest of the seasonings: the coconut milk, about 1/2 cup of water to thin out the mixture, the fish sauce, and then sugar. You can add more or less water, depending on your preference for the consistency. Stir and bring to a simmer.
  4. Add the cubes of pork and gently simmer for 40 to 50 minutes, until the pork is tender and the sauce has reduced by two-third to one-half of its original volume.
  5. Garnish with the rest of the kaffir lime leaves.
  6. Serve immediately with rice. Leftovers reheat well, simmered gently for a few minutes to re-warm the pork.

Nutrition Facts

Calories420kcal
Protein15.36%
Fat76.66%
Carbs7.98%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-9
Nutrition Score
17.848695672077%

Nutrients percent of daily need

Calories:419.91kcal
21%
Fat:36.73g
56.51%
Saturated Fat:24.26g
151.65%
Carbohydrates:8.6g
2.87%
Net Carbohydrates:5.73g
2.08%
Sugar:5.94g
6.6%
Cholesterol:46.35mg
15.45%
Sodium:774.57mg
33.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.56g
33.12%
Vitamin A:2958.36IU
59.17%
Manganese:0.94mg
46.94%
Vitamin B1:0.64mg
42.56%
Selenium:27.39µg
39.13%
Phosphorus:239.62mg
23.96%
Vitamin B3:3.92mg
19.6%
Zinc:2.86mg
19.03%
Vitamin B6:0.36mg
17.79%
Iron:3.04mg
16.86%
Copper:0.34mg
16.8%
Magnesium:67.08mg
16.77%
Potassium:524.09mg
14.97%
Vitamin B2:0.22mg
13.08%
Vitamin K:12.6µg
12%
Fiber:2.88g
11.51%
Vitamin B12:0.62µg
10.4%
Vitamin B5:0.76mg
7.62%
Vitamin C:4.95mg
6%
Folate:23.93µg
5.98%
Calcium:56.51mg
5.65%
Vitamin E:0.71mg
4.7%