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.
Home » Recipes » Curried Pork Stew with Potatoes and Green Beans
1 tablespoon extra-virgin olive oil
1 (11-ounce) boneless pork sirloin, cut into 1-inch cubes
1/4 teaspoon fine sea salt
1 red onion, roughly chopped
1 1/2 cup 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)
1/8 teaspoon ground black pepper
Heat the oil in a large pot over medium-high heat. Season pork with salt and pepper. Cook until deep golden brown on all sides, about 8 minutes. 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.
Per Serving:250 calories (90 from fat), 10g total fat, 4.5g saturated fat, 35mg cholesterol, 560mg sodium, 27g carbohydrates, (5 g dietary fiber, 6g sugar), 14g protein.
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