Since I still can't tolerate onions and garlic, I love to make more own curry sauces. Though this recipe can easily be adapted to any curry sauce or recipe you prefer. You can also easily change the protein to your menu. This is just my favorite!
1 pound of pork chunks for stew
2 tablespoons of avocado oil
2 tablespoons of butter
1 can of full-fat coconut milk
1 tablespoon of fresh parsley
1 packet of Shirataki rice, rinsed thoroughly
2 tablespoons cumin
1 tablespoon turmeric
1 tablespoon Chimayo red chile powder
1 tablespoon grounded coriander
2 teaspoons caradmom
2 teaspoon ground ginger (can use freshly grated ginger)
1. In a medium sauce pan, saute the butter and avocado oil over medium heat. Add curry spices and saute until aromatic. Add coconut milk and bring to a simmer.
2. Meanwhile, in a large dutch oven with avocado oil, brown the pork chunks on each side over medium heat, about 8 minutes. When browned, add your curry sauce and bring back to a simmer. Turn heat to low and cover. Let cook for 20-25 minutes until pork in thoroughly cooked through and tender.
3. Serve immediately over your rinsed Shirataki rice and top with fresh parsley. Enjoy!