Red Thai Coconut Curry Bowls with Pork and Crispy Fishy Shallots

0 - Paleo, Pork

Difficulty: Easy Servings: 4 Source:

Ingredients

1 Tbs. of ghee

2 shallots, peeled and thinly sliced

1 Tbs. of Red Boat fish sauce

1 to 1.5 lbs. of ground pork

1 tsp. of sea salt

1 bottle of Yai’s Thai Red Thai Coconut Curry Sauce

4 large handfuls of arugula

1/2 cup of fresh cilantro, torn into small pieces

Directions

HEAT a nonstick skillet to medium and add the ghee. Add shallots and fish sauce and saute until they have browned. Set aside in a small bowl.

ADD the ground pork to the same skillet and mince into very small pieces with a wooden spoon. Season with sea salt and cook on medium-low heat until it has browned.

WARM your red curry sauce in a saucepan and divide between four bowls. Layer with a handful of arugula, ground pork, crispy shallots and fresh cilantro.