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Prep
10m
Cook
6h
Total
6h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add the pork, garlic, broth, red curry paste, coconut aminos, ginger powder, fish sauce, and chili garlic paste to the crockpot. Cook on high for 3 hours or low for 6 hours.
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For
4
M
I
1-1.5
lb
Pork tenderloin
4
Garlic cloves, minced
2/3
cup
Broth
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Per Serving
Calories
455kcal
Fat
15g
Carbs
39g
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NOTES
I use Thai Kitchen’s red curry paste. You can find it in the Asian section of most grocery stores. It’s Whole30 friendly!
LAZY VERSION
You can add the veggies in at the beginning, they will just be a little on the soft side.
Use a microwave rice packet instead of making your own.
SUBSTITUTIONS
Sub for pork tenderloin: chicken thighs, chicken breast
Sub for almond butter: peanut butter, cashew butter
Whole30: serve with cauliflower rice instead of rice. You can add some diced potatoes if you want more carbs! Add them in at the beginning.
Switch up the veggies to whatever you want! Green beans, asparagus, carrots, would all be great options
STORAGE
Allow everything to come to room temp and then store in airtight containers in the fridge. I like using these containers.
This curry is freezer friendly! I like storing it in Souper Cubes.
REHEATING
Reheat for 2-3 minutes, stirring halfway through.
REDUCE FOOD WASTE
Leftover coconut milk? Freeze it! I like to freeze it in an ice cube tray so I can just add some to future recipes or smoothies.
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Made it?
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Prep
10m
Cook
6h
Total
6h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add the pork, garlic, broth, red curry paste, coconut aminos, ginger powder, fish sauce, and chili garlic paste to the crockpot. Cook on high for 3 hours or low for 6 hours.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1-1.5
lb
Pork tenderloin
4
Garlic cloves, minced
2/3
cup
Broth
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
455kcal
Fat
15g
Carbs
39g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
NOTES
I use Thai Kitchen’s red curry paste. You can find it in the Asian section of most grocery stores. It’s Whole30 friendly!
LAZY VERSION
You can add the veggies in at the beginning, they will just be a little on the soft side.
Use a microwave rice packet instead of making your own.
SUBSTITUTIONS
Sub for pork tenderloin: chicken thighs, chicken breast
Sub for almond butter: peanut butter, cashew butter
Whole30: serve with cauliflower rice instead of rice. You can add some diced potatoes if you want more carbs! Add them in at the beginning.
Switch up the veggies to whatever you want! Green beans, asparagus, carrots, would all be great options
STORAGE
Allow everything to come to room temp and then store in airtight containers in the fridge. I like using these containers.
This curry is freezer friendly! I like storing it in Souper Cubes.
REHEATING
Reheat for 2-3 minutes, stirring halfway through.
REDUCE FOOD WASTE
Leftover coconut milk? Freeze it! I like to freeze it in an ice cube tray so I can just add some to future recipes or smoothies.
Only visible to you
Made it?
Cancel
