Thankfully, most of the green (and red) curry pastes that are widely available in grocery stores are Whole30 compliant—ready to give Thai-style curries such as this coconut-sauced dish complex and authentic flavor in one fell swoop!
Serves 4
Prep: 35 minutes
Closed Pot: 50 minutes
Total: 1 hour 25 minutes
2½ pounds Whole30-compliant boneless pork shoulder, trimmed and cut into 1-inch pieces
¾ teaspoon salt
½ teaspoon black pepper
2 tablespoons coconut oil
1 can (13.6 ounces) Whole30-compliant coconut milk
¼ cup Whole30-compliant green curry paste
1 small onion, chopped
2 medium red, yellow, or green bell peppers, chopped
1 piece (1 inch) fresh ginger, peeled and grated
3 cloves garlic, minced
1 package (12 ounces) frozen carrot spirals or 4 large carrots, spiralized, long noodles snipped (4 cups)
¼ cup unsweetened shredded coconut, lightly toasted (see Tip)
¼ cup chopped fresh cilantro or basil
1 lime, cut into wedges
Sprinkle the pork with the salt and pepper. In a 6-quart Instant Pot, use the Sauté setting and heat 1 tablespoon of the coconut oil. Add half the pork and cook until browned, about 5 minutes. Transfer the pork to a plate. Repeat with the remaining 1 tablespoon oil and pork. Return all the pork to the pot. Add the coconut milk, curry paste, onion, bell pepper, ginger, and garlic.
Lock the lid in place. Select Manual and cook for 10 minutes on high pressure. Use natural release. Stir in the carrot noodles. Cover and let sit for 5 minutes to soften the noodles.
Spoon the curry into bowls, top with lightly toasted coconut and cilantro or basil, and serve with lime wedges.
Tip To toast coconut, heat in a skillet over medium heat, stirring, until golden brown, about 2 minutes.