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Tuesday, April 8, 2014

ISLAND PORK CURRY


ISLAND PORK CURRY
This is a favorite supper for my eldest son, Daniel.  Obviously, if you're super low-carb, you're not going to have the cantaloupe, however, for moderate low-carbers on the fruit rung already, it's a lovely addition to this meal.  This recipe is in Volume 1 of Low-Carbing Among Friends.

2 tbsp olive oil, divided (30 mL)
1 cup chopped onion (250 mL)
2 tbsp chopped, fresh ginger (30 mL)
1 tbsp crushed garlic (15 mL)
1/cup mild curry powder (60 mL)
2.2 lbs pork fillet (tenderloin), sliced (1 kg)
1 cup coconut milk (250 mL)
1 cup water, OR (250 mL)
  remainder of coconut milk
Sweetener to equal 2 tsp sugar (10 mL)
11/2 tsp salt (7 mL)
1 tsp chicken bouillon powder (5 mL)
1/tsp black pepper (1 mL)
1/tsp Thickening Agent, page 53 (1 mL)
2 tbsp lime, OR lemon juice (30 mL)

In large nonstick frying pan, heat 1 tbsp (15 mL) oil and add onion, ginger and garlic.  Saute until onion is translucent.  Stir in curry powder. Set aside.

Heat remaining oil in pan; add sliced pork and stir-fry about 10 minutes.  Stir in the coconut milk, water, OR remaining coconut milk, SPLENDA®, salt, chicken bouillon and black pepper.  Bring to boil.  Stir in onion mixture, Thickening Agent, page 53 (mix it in some sauce and add) and lime, OR lemon juice; simmer approximately 15 minutes, or until sauce has thickened sufficiently.  Serve over Cauli-Fried Rice, page 50 with low-carb chutney.* If desired, skip the cauli-rice and chutney and serve with sour cream and chilled, sweet cantaloupe.

Variation:   Island Chicken Curry:  Use chicken. (6.1 g net carbs)

*Helpful Hints:  It is a snap to make chutney by using a jar of low-carb peach or apricot jam.  Stir in a little white vinegar and Worcestershire sauce to taste and you have yourself some instant, awesome homemade chutney. One way to make cauli-rice a little more substantial is to stir in some cooked quinoa.  I cook quinoa the same way I make regular rice. Preheat oven to 350°F (180°C). In large pot, bring 4 cups (1 L) water to boil.  Add 2 cups (500 mL) quinoa (or you can halve this recipe), 2 tsp (15 mL) chicken bouillon (or seasoning salt) and a little turmeric; stir and bring to boil again.  Place lid on pot and cook quinoa in oven about 25 minutes.  Fluff with fork and stir some quinoa into your Cauli-Fried Rice, page 50.  Quinoa is lower on the glycemic index than rice and is great for maintenance levels.

Yield: 6 servings
1 serving
351.1 calories
41.5 g protein
17.4 g fat
6.1 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

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