Stir Fried Curried Thai Pork over Cauliflower Rice

This dish is going to become a family favorite.  It is fragrant and the flavors are exotic and complex.  This dish is versatile as well. You could use the meat mixture to make lettuce wraps for a fast lunch or a Thai-inspired sloppy joe! All of the wet ingredients could be added to ground pork to make a meat-loaf or added to ground pork to make an awesome grilled pork burger.

Stir-Fried Curried Thai Pork over Cauliflower Rice

  • Servings: 6-8
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1.5 lbs ground pork

4 tbsp coconut oil

3 tbsp red curry paste

1/4 cup ginger, sliced

1 tbsp red chili flakes

1 tbsp green peppercorns, whole

1tbsp garlic or garlic shoots, minced

1 tbsp maple sugar, agave nectar, or organic raw honey

1/4 c water

2 tsp fish sauce

1/2 c coconut milk

2 tbsp thai basil, chiffonade


Heat a wok or large skillet on medium high heat and add the coconut oil and ground pork.  Cook until the pork is no longer pink.

In a small saucepan add the remaining ingredients except the basil chiffonade and cook for 5 – 10 minutes to let the flavors mingle. Strain and add to the pork mixture.

Cook the pork and sauce mixture together for 5 – 10 minutes being careful to not let the mixture dry out.

Serve over Cauliflower Rice.


If you are trying to watch your calories and carbs this is a great recipe to substitute for white rice.  I recently read an article about the amounts of arsenic that are being discovered in our foods!  I must say I had no idea that this is a problem.

Once again we thought we were eating healthier by picking brown rice over white rice, right?  Well, according to the article I read brown rice has more arsenic that white rice!!! Why, you ask?  The arsenic that is in the ground, water, etc sticks to the outer shell of the rice kernel and brown rice is not as refined as white rice.  Bummer, I know.

The other thing is you need to look for is rice grown in California as opposed to the Midwest because less pesticides were used in these areas than in the Midwest.

We get so many mixed messages about food that one doesn’t know what to eat to be healthy and safe. The FDA is taking the ‘let’s wait and see” approach on this issue.  But think about it.  For all of us who are trying our best to cut down on Gluten or be Gluten-Free there are so many rice substitutions like gluten-free flour, rice milk, etc. that are now suspect as well.

Cauliflower rice is really a surprise!  It looks like rice, acts the same way as rice in that it is a great delivery device for saucy  dishes and is as easy as rice to prepare.

Cauliflower Rice

  • Servings: 4-6
  • Difficulty: Easy
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1 large head of cauliflower, stem and leaves removed

2 tbsp coconut oil

Salt & Pepper to taste


Remove the stems and leaves from the cauliflower and break the head into small pieces. Rinse under cool water.

Put the pieces in the food processor fitted with a steel blade and whirl until the cauliflower looks like grains of rice.

Keep processing small batches of cauliflower until all of it has been riced.

Heat 2 tbsp of coconut oil in a large skillet until hot than sauté the riced cauliflower until slightly crispy.  This will take a couple of minutes.

Remove from heat and add salt and pepper to taste.




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