Whole30 Savory Pork Curry

Transform your weeknight dinners with this irresistible Whole30 Savory Pork Curry, a wholesome, flavor-packed dish that’s as nourishing as it is satisfying. Featuring tender cubes of pork shoulder simmered in a creamy, fragrant coconut milk base infused with red curry paste, turmeric, garlic, and fresh ginger, this recipe delivers the perfect balance of spice and warmth. Vibrant slices of carrots and red bell peppers bring a pop of color and texture, while fresh cilantro and a squeeze of lime add a bright, zesty finish. With just 15 minutes of prep and an hour of cooking, this one-pot curry is not only Whole30-compliant but also gluten-free, dairy-free, and ideal for meal prep. Serve it on its own or pair with cauliflower rice for a complete, paleo-friendly meal that’s sure to impress. Perfect for anyone seeking bold flavors within clean-eating guidelines!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1.5 pounds pork shoulder
• 2 tablespoons coconut oil
• 1 medium, chopped yellow onion
• 4 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 tablespoons red curry paste
• 1 14 oz can coconut milk (full-fat)
• 1 cup chicken broth
• 2 sliced carrot
• 1 medium, sliced red bell pepper
• 1 teaspoon ground turmeric
• 1 teaspoon, to taste salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 for serving, wedges lime

Directions

Step 1

Cut the pork shoulder into 1-inch cubes, trimming any excess fat.

Step 2

In a large pot or Dutch oven, heat coconut oil over medium-high heat.

Step 3

Add the pork cubes to the pot, searing on all sides until browned. Remove from the pot and set aside.

Step 4

In the same pot, reduce heat to medium and add the chopped onion, stirring until translucent.

Step 5

Add minced garlic and grated ginger, sautéing for another 2 minutes until fragrant.

Step 6

Stir in the red curry paste and turmeric, cooking for an additional minute to blend the flavors.

Step 7

Return the pork to the pot and stir to coat with the spice mixture.

Step 8

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

Step 9

Add sliced carrots and red bell pepper to the pot.

Step 10

Bring the mixture to a gentle simmer, cover, and let cook for 45 minutes, or until the pork is tender.

Step 11

Season with salt and black pepper, adjusting to your taste.

Step 12

Garnish with fresh cilantro and serve hot with lime wedges on the side.

Nutrition Facts

Serving size	(1715.4g)

Amount per serving	% Daily Value*
Calories	2786.0

Total Fat 203.4g	0%
Saturated Fat 135.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 600.3mg	0%
Sodium 4076.6mg	0%
Total Carbohydrate 60.1g	0%
Dietary Fiber 17.1g	0%
Total Sugars 25.6g
Protein 176.6g	0%

Vitamin D 0IU	0%
Calcium 346.8mg	0%
Iron 23.4mg	0%
Potassium 4413.9mg	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: 65.9%

Protein: 25.4%

Carbs: 8.7%