Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 (11.0-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

Instruction

  • 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.