Name: Pork Thai Green Curry with Zucchini Noodles, Cashews, Basil & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ⅓ cup cashews, roasted unsalted; 710 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 1 small pkg fresh basil; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 jalapeño peppers; 1 ½ limes; 6 pork chops, boneless; 2 shallots; 9 medium zucchini squash; black pepper; brown sugar; chili-garlic sauce; coriander, ground; cumin, ground; fish sauce; neutral vegetable oil; salt

Pork Thai Green Curry with Zucchini Noodles, Cashews, Basil & CilantroPork Thai Green Curry with Zucchini Noodles, Cashews, Basil & Cilantro — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

⅓ cup cashews, roasted unsalted

710 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

1 small pkg fresh basil

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 jalapeño peppers

1 ½ limes

6 pork chops, boneless

2 shallots

9 medium zucchini squash

black pepper

brown sugar

chili-garlic sauce

coriander, ground

cumin, ground

fish sauce

neutral vegetable oil

salt

Instructions

Wash and dry the fresh produce.

Trim zucchini, then run a vegetable peeler along the length of the zucchini to make ribbons. Place in a large bowl and set aside.

Peel and mince ginger, shallots, and garlic. Place all three in a small bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level, then small dice. Add to the bowl with the ginger, shallot, and garlic. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large pot over medium-high heat.

While the pot heats up, zest limes into the small bowl. (Reserve limes for later use).

Once the pot is hot, add oil and swirl to coat the bottom. Add ginger-jalapeño mixture, chili-garlic sauce, sugar, and spices. Cook, stirring frequently until fragrant, about 3 minutes.

Add broth and coconut milk to the pot, stir to combine, and bring to a simmer. Once simmering, reduce heat to low, and continue to cook, stirring occasionally, until slightly thickened, 5-6 minutes more.

Meanwhile, shave cilantro leaves off the stems, then pick basil leaves off the stems. Discard stems and mince the leaves. Add herbs to the pot (reserving a small handful of each for serving), then stir to combine.

Using a hand blender, purée the curry until smooth. (If using a regular blender, work in batches as needed, then return curry to the pot.)

Slice pork chops crosswise into thin strips. Add to the pot with the curry, and continue to cook, stirring occasionally, until pork is cooked through, 7-8 minutes more.

Meanwhile, using a clean cutting board, roughly chop cashews. Set aside.

When the pork is done, add the zucchini noodles to the pot. Gently toss the noodles to coat with the curry, and continue to cook, until zucchini noodles are soft, 3-4 minutes more.

Juice reserved limes into the pot, then add fish sauce and stir to combine. Remove from heat.

To serve, divide pork green curry and zucchini noodles between bowls. Top with reserved herbs and cashews. Enjoy!

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