Ingredients
- Pork Shoulder, 1/2kg, cut into bite-sized pieces
- Garlic, 8 Cloves, finely chopped
- Yellow Onion, (1) chopped into 1/4" pieces
- Ginger, Thumb-sized, finely chopped
- Green Curry Paste, 4 Heaping Tablespoons
- Can Coconut Milk
- Chicken Broth, 2 Cups
- Zucchini, (1) chopped roughly
- White mushrooms, about a dozen, chopped roughly
- Broccoli, 1/2 of a large head
- Red Bell Pepper, julienned
- Cilantro, bunch, chopped for cooking and for garnish
- Lime, 1/2 Juiced
- Soy Sauce
- Sriracha
- Salt, Pepper
- Cooking Oil
- Sesame oil
Directions
Prepare the Pork
In a medium-sized pan, on medium-high heat, put some vegetable oil and a dash or two of sesame oil until it smokes. Throw in the pork plus some salt and pepper. Brown this thoroughly and set aside.
Sauté the Savories
In another pan, sauté the onion, garlic and ginger in a bit of oil. Add a dash of sesame oil. Once the onions start to caramelize, add the green curry paste, the coconut milk and the chicken broth. Let this meld for maybe 5 minutes.
Add the Veggies
Toss in the red pepper, zucchini, mushrooms and broccoli. Let this cook, covered, for 5 minutes.
Add in Pork and Final Ingredients and Let Everything Cook Down
After the vegetables are partially cooked, add in the pork and a half-handful of chopped cilantro. Add a few dashes of soy sauce, the lime juice and a good dose of Sriracha
Let it all cook until the veggies are tender.
Serve over rice*
* - Instead of regular white rice, we made rice using chicken broth. Next-level taste!
