Thai Red Curry Pork with Zucchini Noodles - Slender Kitchen
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Thai Red Curry Pork with Zucchini Noodles

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342
Calories 
21g
Carbs 
12g
Fat 
38g
Protein 
9
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

One of my all time favorite comfort foods after a long hard day is a steaming bowl of spicy Thai curry. I love the creaminess from the coconut and complex spice of the curry sauce. Unfortunately my favorite curry dish likely packs in around 800 calories between the full fat coconut milk, oil, and fattier cuts of meat so I usually make my own at home. This version using zucchini noodles and lean pork tenderloin has quickly become my go-to and it's made even better by the fact that I can cook the whole dish in under 30 minutes. It also makes killer leftovers.

A few weeks ago with tofu which is also really delicious!  It was so good in fact, I needed to try it out with pork. 

Prep Time

Thai Red Curry Pork with Zucchini Noodles

23
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 4 U zucchini
  • 1 tbsp coconut oil (or vegetable oil)
  • 1 U garlic clove, minced
  • 1 tsp ginger, minced
  • 4 U green onions, diced
  • 1 U red bell pepper, sliced into strips
  • 2 cups broccoli florets (small florets)
  • 1.33 lbs lean pork tenderloin, sliced into 1/2 inch strips
  • 1/4 cup Thai red curry paste
  • 1 cup canned light coconut milk
  • 1/2 cup low sodium chicken broth
  • 1/4 cup cilantro
  • 1 U lime

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 342
Calories from Fat 108
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
37%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 98mg
33%
Sodium 548mg
24%
Total Carbohydrate 21g
7%
Dietary Fiber 6g
24%
Sugars 12g
Protein 38g

Directions

  1. Using a spiralizer or vegetable peeler, make the zucchini noodles.
  2. Heat the coconut oil over medium high heat in a skillet. Add the garlic, ginger, and green onions. Cook for 2 minutes, stirring often, until fragrant. Add the pork and cook for 4-5 minutes until cooked through and browned. Remove and set aside.
  3. Add the red peppers and broccoli and cook for 3-4 minutes until just tender. If needed add a touch of water to prevent burning.
  4. Add the red curry paste, coconut milk, and chicken broth. Stir together. Add the zucchini noodles and pork. Cover and simmer for 5 minutes. Serve with cilantro and fresh lime juice.
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Thai Red Curry Pork with Zucchini Noodles
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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