We go to a little Vietnamese restaurant called Saigon, which is right around the corner. It is one of the restaurants where I feel confident that all the veggies are fresh and come from the open market. Plus, they are happy to accommodate my gluten, soy, and dairy-free lifestyle. They serve this delicious chicken coconut soup dish that you pour over rice. It is so tasty, and the aroma is beyond the moon. Actually, just inhaling it, I can feel my body gaining strength. I’ve read a few recipes and thought about creating this meal for about a year. I practice each month, and this week I decided to finalize this baby. I have to say it is in strong competition with Saigon’s version. Try it and let me know what you think.
- Meat: Pork
- 1 lbs lean bio pork or chicken sliced thin
- Curry Paste: Food Processor
- 1/3 cup red curry paste I use Panang CurryPaste or try mine on my website!
- 1/2 cup cilantro leaves only
- 3-4 cloves garlic roughly cut
- 1 fresh lime juiced
- Step 1 Pork
- Step 2 Heat the ghee in a large frying pan and cook the sliced pork until brown.
- Step 3 Set the browned pork aside and drain off the extra ghee from the frying pan. keep the brown remains from the meat in the pan.
- Step 4 Curry Paste & Liquids
- Step 5 Add all the ingredients for the Curry Paste in your food processor and process for 3 to 4 minutes until well blended (not the liquids). Set aside while you mix the liquids.
- Step 6 Pour the chicken broth and coconut milk into the frying pan you used to brown the pork. Use a whisk to scrape the fried pork’s remains into the liquids.
- Step 7 Add the Curry Paste you created in your food processor and whisk it into the coconut milk and broth. Cook this for 5 minutes on medium-high. It will simmer. Whisk it now and then.
- Step 8 OPTIONAL: for thickening the sauce, mix 3 rounded tsp of tapioca flour into 1/4 cup cold water. Drizzle into the sauce while whisking until you reach the consistency you desire. Sometimes I leave it thin for a nice soup. This is up to you.
- Step 9 Veggies
- Step 10 If using sweet potato, be sure to put the cubed pieces in the sauce first and simmer it until it is JUST tender, about 8 minutes. Add the remaining cut veggies and cook for 8-10 minutes.
- Step 11 Pour over cauliflower rice or white rice. Check out my flavored cauliflower rice online! I add ginger and cut cilantro to my cauliflower rice for this one!