ISLAND PORK
CURRY
This is a favorite supper for my eldest
son, Daniel. Obviously, if you're super low-carb, you're not going to have the cantaloupe, however, for moderate low-carbers on the fruit rung already, it's a lovely addition to this meal. This recipe is in Volume 1 of Low-Carbing Among Friends.
2 tbsp olive oil, divided (30
mL)
1 cup chopped onion (250 mL)
2 tbsp chopped, fresh ginger
(30 mL)
1 tbsp crushed garlic (15 mL)
1/4 cup mild curry powder (60 mL)
2.2
lbs pork fillet (tenderloin), sliced (1 kg)
1
cup coconut milk (250 mL)
1
cup water, OR (250 mL)
remainder of coconut milk
Liquid sweetener to equal 2 tsp sugar (10 mL)
11/2
tsp salt (7 mL)
1
tsp chicken bouillon powder (5 mL)
1/4 tsp black pepper (1 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
2
tbsp lime, OR lemon juice (30 mL)
In large nonstick
frying pan, heat 1 tbsp (15 mL) oil and add onion, ginger and garlic. Sauté until onion is translucent. Stir in curry powder. Set aside.
Heat remaining oil in
pan; add sliced pork and stir-fry about 10 minutes. Stir in the coconut milk, water, OR remaining
coconut milk, liquid sweetener, salt,
chicken bouillon and black pepper. Bring
to boil. Stir in onion mixture, cornstarch, OR arrowroot powder (mix it in some sauce and add) and lime, OR lemon
juice; simmer approximately 15 minutes, or until sauce has thickened
sufficiently. Serve over Cauli-Fried
Rice with low-carb chutney.* If desired, skip the
cauli-rice and chutney and serve with sour cream and chilled, sweet cantaloupe.
*Helpful
Hints: It is a snap to make chutney by using a jar
of low-carb peach or apricot jam. Stir
in a little white vinegar and Worcestershire sauce to taste and you have
yourself some instant, awesome homemade chutney. One way to make cauli-rice a
little more substantial is to stir in some cooked quinoa. I cook quinoa the same way I make regular
rice. Preheat oven to 350°F (180°C). In large pot, bring 4
cups (1 L) water to boil. Add 2 cups
(500 mL) quinoa (or you can halve this recipe), 2 tsp (15 mL) chicken bouillon
(or seasoning salt such as Montreal chicken seasoning) and a little turmeric; stir and bring to boil again. Place lid on pot and cook quinoa in oven
about 25 minutes. Fluff with fork and
stir some quinoa into your Cauli-Fried Rice. Quinoa is
lower on the glycemic index than rice and is great for maintenance levels; however, still keep portions very small, especially if you have blood sugar issues.
Yield: 6 servings
1
serving
351.1
calories
41.5
g protein
17.4
g fat
6.1
g net carbs