Curried Pork Stew with Potatoes and Green Beans

Curried Pork Stew with Potatoes and Green Beans

Serves 6

This is a great make-ahead recipe. Cool completely then freeze in an airtight container. Reheat frozen or thawed stew slowly in a large covered pot over medium-low heat until completely hot. Serve with lime wedges, warm naan bread and fruit chutney.

  • 1 tablespoon extra-virgin olive oil
  • 1 (11-ounce) boneless pork sirloin, cut into 1-inch cubes
  • Salt and ground black pepper to taste
  • 1 red onion, roughly chopped
  • 1 1/2 cups low-sodium chicken broth
  • 1 (13.5-ounce) can light coconut milk
  • 3 tablespoons green curry paste, or to taste
  • 1 pound red potatoes, cut into 1-inch chunks
  • 1 pound carrots or parsnips, cut into 1-inch chunks
  • 1/2 pound green beans, trimmed (or frozen)
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Heat oil in a large pot over medium-high heat. Season pork with salt and pepper. Cook until deep golden brown. Add onions and about 2 tablespoons water to loosen the browned bits in the bottom of the pot and cook, stirring often, until onions are just softened, about 5 minutes. Add broth, coconut milk and curry paste and bring to a boil. Cover and simmer 30 minutes. Add potatoes and carrots, simmer 10 minutes, then uncover and simmer until vegetables are tender and stew is thickened, about 30 minutes. Stir in green beans, salt and pepper and cook 5 minutes more.

Nutritional Info: 
Per Serving:250 calories (90 from fat), 10g total fat, 4.5g saturated fat, 35mg cholesterol, 560mg sodium, 27g carbohydrate (5g dietary fiber, 6g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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