I’m a late bloomer when it comes to the fantastic blend of Thai flavors found in green curry paste. Now that I’ve had it, I can’t get enough of the stuff! I reserved a pound of pork shoulder from my weekly batch of pulled pork in order to play around with a grilled pork recipe that tastes like what I’d get at a Korean BBQ joint. (I realize I’m jumping countries here, but bear with me.) Since I usually keep the ingredients listed in this recipe on hand, this Thai pork was a breeze to whip up and grill for a simple dinner at home. And by the way, both of my kids inhaled this meal!
For the salad:
a couple handfuls of organic greens
1 sweet red or orange bell pepper, sliced
1 cup English cucumber, diced
1/4 cup organic cilantro, chopped or torn
1 tbsp coconut vinegar
In a small bowl, whisk together the green curry paste, coconut aminos, fish sauce, honey and garlic. Pour the sauce over the sliced pork and use a pair of cooking tongs to evenly coat the pork in the sauce.
Trim about the white ends (about 2 inches) from 5 green onions. Remove the roots and slice the stems in half lengthwise. Mix the halved green onion stems into the pork and sauce. Cover the bowl with plastic wrap and marinade in the refrigerator for about 3 to 5 hours.
When it’s time to cook the pork, preheat the grill to medium-high (about 350°F/177°C). Lay the sliced pork directly on the hot grill in a single layer. The pork cooks quickly, which works perfectly since the honey in the sauce caramelizes fast and can easily burn. Grill the pork for 2-3 minutes on each side at most. Remove from the grill.
Toss together the organic greens, bell pepper slices, diced cucumber and fresh cilantro with the tablespoon of coconut vinegar. The salad is fresh and light and meant to balance against the flavors in the pork. If you’d like to jazz it up, please do! But for us, this was perfect.
*If you aren’t able to grill the pork, it can be cooked on the stove top as well. Heat a large skillet to medium-high and melt in a tablespoon of Paleo-friendly fat. Cook the pork in batches so that only a single layer is placed in the pan at a time. Cook the pork for 2 to 3 minutes on each side, then set aside. Repeat until the pork is done.
There are a few ingredients that while they are usually in my fridge, they may not be in yours. Here are some links for you to reference while foraging online.