LEMON AND COCONUT PORK
Ditch The Carbs:
"This is a dish my mother made for us, but with a few extra veggies thrown in. We didn’t have Bok Choy or broccoli in our version so I have adapted it to what I’ve shown here. We used to call our version of Lemon and Coconut Pork dish “pork and crunchy celery”. The sauce was thickened with cornflour, and it was served with rice. I just serve the Lemon and Coconut Pork in a bowl. Double the veggies rather than having it with rice."
Nutrion per serving:
Calories; 288
Fat: 13g
Protein: 30g
Carbs: 13g
Fiber: 6g
Net Carbs: 7g
LEMON AND COCONUT PORK
Ditch The Carbs:
"This is a dish my mother made for us, but with a few extra veggies thrown in. We didn’t have Bok Choy or broccoli in our version so I have adapted it to what I’ve shown here. We used to call our version of Lemon and Coconut Pork dish “pork and crunchy celery”. The sauce was thickened with cornflour, and it was served with rice. I just serve the Lemon and Coconut Pork in a bowl. Double the veggies rather than having it with rice."
Ditch The Carbs:
"This is a dish my mother made for us, but with a few extra veggies thrown in. We didn’t have Bok Choy or broccoli in our version so I have adapted it to what I’ve shown here. We used to call our version of Lemon and Coconut Pork dish “pork and crunchy celery”. The sauce was thickened with cornflour, and it was served with rice. I just serve the Lemon and Coconut Pork in a bowl. Double the veggies rather than having it with rice."
"I’m a big fan of Thai curries, and Green Curry is one of my favorites. It’s been a couple years since I tackled my last Thai curry (Panang Curry), so I thought it was time to share another recipe. Like in my Panang Curry recipe, this recipe is a template for you to adjust as you see fit; directions on how to change the protein or add vegetables are provided below the recipe.
The Thai word for Green Curry (แกงเขียวหวาน) actually translates to “Sweet Green Curry”, but that doesn’t imply that this dish is sweet. Instead, “sweet green” means “light green” in Thai"
Nutrion per serving: (with cauliflower rice)
Calories; 728 kcal
Fat: 42g, 60 E%
Protein: 61g, 34 E%
Carbs: 10g, 6 E%
Fiber: 5g
Net Carbs: 5g
"I’m a big fan of Thai curries, and Green Curry is one of my favorites. It’s been a couple years since I tackled my last Thai curry (Panang Curry), so I thought it was time to share another recipe. Like in my Panang Curry recipe, this recipe is a template for you to adjust as you see fit; directions on how to change the protein or add vegetables are provided below the recipe.
The Thai word for Green Curry (แกงเขียวหวาน) actually translates to “Sweet Green Curry”, but that doesn’t imply that this dish is sweet. Instead, “sweet green” means “light green” in Thai"
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