Keto Savory Pork Curry

Immerse yourself in bold flavors and creamy indulgence with this Keto Savory Pork Curry, a low-carb recipe that balances hearty ingredients with aromatic spices. Tender pork shoulder is simmered to perfection in a rich coconut milk-based curry, enhanced with the smoky heat of red curry paste and the freshness of ginger and garlic. Packed with vibrant veggies like zucchini, bell pepper, and spinach, this dish is as nutrient-dense as it is satisfying. Perfect for keto enthusiasts, it skips the carbs while delivering a luxurious, restaurant-quality meal you can enjoy at home in just 90 minutes. Garnished with fresh cilantro, this one-pot wonder is sure to become a comforting weeknight staple!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 750 grams Pork shoulder
• 2 tablespoons Coconut oil
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 2 tablespoons Red curry paste
• 400 ml Coconut milk
• 250 ml Chicken broth
• 1 tablespoon Fish sauce
• 1 medium Zucchini
• 1 large Bell pepper
• 100 grams Spinach leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cilantro

Directions

Step 1

Cut the pork shoulder into 1-inch cubes and set aside.

Step 2

Heat the coconut oil in a large pot over medium heat.

Step 3

Finely dice the onion, mince the garlic cloves, and grate the fresh ginger.

Step 4

Add the onion to the pot and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.

Step 6

Add the red curry paste to the pot, stirring to combine with the onion mixture.

Step 7

Increase the heat to high and add the pork cubes, browning them on all sides for about 5 minutes.

Step 8

Pour in the coconut milk and chicken broth, stirring well to combine with the pork.

Step 9

Add the fish sauce and bring the mixture to a simmer.

Step 10

Once simmering, reduce the heat to low, cover the pot, and let cook for 45 minutes, stirring occasionally.

Step 11

Slice the zucchini and bell pepper into thin strips and add them into the curry.

Step 12

Continue cooking uncovered for another 15 minutes, allowing the vegetables to soften.

Step 13

Add the spinach leaves, stirring them into the curry until wilted.

Step 14

Season the curry with salt and black pepper to taste.

Step 15

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(2188.3g)

Amount per serving	% Daily Value*
Calories	2276.6

Total Fat 119.1g	0%
Saturated Fat 54.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 661.8mg	0%
Sodium 7357.5mg	0%
Total Carbohydrate 94.6g	0%
Dietary Fiber 11.6g	0%
Total Sugars 58.7g
Protein 191.6g	0%

Vitamin D 0IU	0%
Calcium 463.0mg	0%
Iron 13.6mg	0%
Potassium 5146.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 34.6%

Carbs: 17.1%