HAPPY FRIDAY!  Here we are at the end of another week and I’ve got another excellent guest post for you today! This one comes from my wonderful friend Alisa over at Paleo in PDX. Alisa and I connected via our blogs a while back and since then through common interests and similar likes/dislikes we’ve cultivated a friendship, I truly hope that we get to meet in person some day, wherever in the world that may be.

When Alisa and I got to talking about her guest post I asked her if she would do a curry recipe for my readers. To be honest with you I’ve never made a curry in my life! I know that might come as a shock to a lot of you but I’ve just never eaten it… well that’s a lie! I have eaten it before but only a few times and each time I didn’t really like it so I guess that’s why I stayed away. Alisa on the other hand loves making and eating curries and since I’m already a HUGE fan of her other recipes, I trusted that she would create a delicious recipe to share with all of you. I’m going to take the leap and make this recipe she’s sharing here… who knows I might end up liking curries after all!

I’ll leave you with Alisa now 🙂 

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Hi Cinnamon Eats readers! I’m excited to be here guest posting for Naz today and it’s an honor for me to do so. Thank you dearly for hosting me Naz.

I first started reading Naz’s blog last summer and enjoyed it from the start. The beauty and ease of her recipes and the stories with each one. I also love that she honors her Persian roots in her cooking and kitchen creations. It’s truly been a pleasure getting to know Naz over the past year and I definitely consider her a close friend, even though we’ve never had a face-to-face interaction. I think we both know it will happen someday though, I’m sure she hopes to meet in Portland, but I’d love to meet her across the pond in England!

Meanwhile, I’m happy to share a brand new curry recipe of mine with all of you. Curries are definitely one of my favorites and I eat them often because they always seem to satisfy. Not only that, but they’re not too difficult to make. Since Naz said she didn’t have much experience with curries, we both came to the conclusion that a curry post was a good idea.

Generally I make curries with chicken or sometimes even beef, but have never made one with pork. In fact, I’m not a huger pork person in general, but have come around with it a bit. Because Naz is just starting to come around with pork as well, we both agree that it should be included in this recipe. I’m pleased at the way it worked out too – thin, flavorful, tender and not the least bit chewy.

Hope you enjoy it!

Pork Red Curry

Ingredients:

• 1 Tbsp coconut oil.
• 1 yellow onion, thinly sliced into half moons.
• 2 garlic cloves, minced.
• 2-inch piece of ginger, grated.
• 1 poblano pepper, chopped and seeded.
• 1.25lb boneless top loin pork chop cutlets, cut into thin strips.
• 2 large carrots, cut into 1/2 inch pieces.
• 1 14.5oz can full-fat coconut milk.
• 2 Tbsp + 1 tsp red curry paste.
• 1 tsp coriander.
• Sea salt to taste.
• 1 large heirloom tomato, chopped.
• 4 large kale leaves, stemmed and torn into pieces.
• 1-2 Tbsp fresh lime juice.

Method:

Melt coconut oil in a large pan over medium heat. Add the onion, garlic, ginger and poblano pepper and stir.

After a couple of minutes add the pork and season to taste with sea salt. Stir and continue to cook for a few minutes. Then, add the celery and carrot pieces.

Meanwhile, in a medium bowl whisk together the curry paste and coriander with the coconut milk and then add to the pork and veggies. Stir well and then add the chopped tomato.

Continue to cook about 4-5 minutes and then add the kale. Cook for 4-5 minutes more.

Squeeze lime juice on top of the curry and serve. The curry can be eaten by itself or with cauliflower rice or zucchini noodles. Garnish with Thai basil or cilantro, if desired.

Alisa is an advocate of the paleo lifestyle and lives in Portland, Oregon with her husband Jesse and their two fur babies (aka cats). She is passionate about living optimally, inspiring others and enjoying life. But most of all, she is really grateful. Alisa blogs over at Paleo in PDX and can also be found on Facebook, Twitter, Pinterest and Instagram.