These Thai-inspired Curried Pork and Pineapple Bowls are a great way to incorporate fresh fruits and vegetables into a dish for the whole family. It’s full of flavor and will leave even picky eaters asking for seconds.
We made our curry bowls with shredded spaghetti squash instead of wheat pasta, so they’re gluten free and Paleo friendly. You can also apply this method to acorn or butternut squash to create veggie noodles, though their firmer texture may require more pressure when shredding with a fork. In a pinch, use zoodles by spiralizing zucchini to pair with the curried pork and pineapple instead of spaghetti squash.
Finding salt-free seasoning at the store can be a challenge. This curry bowls call for a no-salt Thai-style red curry powder, which may or may not be available at your local grocery store. However, with the right spices in your pantry, you can easily make your own blends at home to substitute for curry powder. Here’s a Moroccan spice blend recipe from Dr. Loren Cordain, founder of The Paleo Diet®, and his wife, Lorrie.
Ingredients:
- 2 Tbsp. ground turmeric
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. ground ginger
- ½ tsp. ground coriander
- ¼ tsp. allspice
- ¼ tsp. ground cinnamon
Directions: Mix all ingredients in a small bowl until combined. Store in an airtight container at room temperature for up to 6 months. Stir or shake before using.
TIPS:
- Save leftover scallions by placing them whole in a cup of water to continue growing.
- If you can’t find lemongrass where you shop, substitute with lemon zest instead.
- Make your own no-sodium added chicken bone broth with our recipe. Save the chicken to shred and add to salads, taco bowls, and more throughout the week—and freeze the leftover broth for adding flavor to soups and dishes.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Recipe adapted from The Real Paleo Diet® Cookbook.
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Curried Pork and Pineapple Bowls
- Recipe by: The Paleo Diet Team
- Serves: 4
- Meal: Dinner
- Serves: 4
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
Ingredients
1 large spaghetti squash
2 tbsp refined coconut oil, divided
1 lb ground pork
2 tbsp scallions, finely chopped
2 tbsp fresh lime juice
1 tbsp fresh ginger, minced
6 cloves garlic, minced
1 tbsp lemongrass, minced
1 tbsp no-salt Thai-style red curry power (AIP - omit)
1 cups red pepper, chopped (AIP - omit)
1 cups onion, chopped
1/2 cups carrot, julienned
1 baby bok choy, sliced
1 cups button mushrooms, sliced
2 Thai bird chiles, thinly sliced (AIP - omit)
1 (13.5 oz.) can coconut milk
1/2 cups chicken bone broth
1/4 cups fresh pineapple juice
3 tbsp unsalted cashew butter (AIP - omit)
1 cups pineapple, cubed
Lime wedges, for garnish
Roasted cashews, chopped (for garnish) (AIP - omit)
Fresh cilantro, mint, or Thai basil (for garnish)
Directions
Preheat oven to 400°F.
Microwave spaghetti squash on high for 3 minutes. Once cool, cut in half lengthwise and scrape out the seeds. Rub 1 tablespoon coconut oil over cut side of the squash. Place squash halves cut-side down on a baking sheet.
Bake for 45 minutes or until squash can be easily pierced with a knife. Using a fork, scrape the flesh from the rind and keep warm until ready.
In a medium bowl, mix pork, scallions, lime juice, ginger, garlic, lemongrass, and curry powder.
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add pork mixture and cook until browned through, about 8 minutes. Add red pepper, onion, and carrot. Cook for 3 minutes.
Add bok choy, mushrooms, chiles, coconut milk, bone broth, pineapple juice, and cashew butter. Bring to a boil and reduce heat. Add chopped pineapple and simmer uncovered for 5 minutes.
Divide spaghetti squash among 4 bowls and top each with curried pork mixture. Garnish with lime wedges, cashews, and cilantro, mint, or Thai basil. Serve warm.
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