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)
1/4 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)
1/4 tsp black pepper (1 mL)
1/4 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.
*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
41.5 g protein
17.4 g fat