Lemongrass Pork Stir-Fry with Coconut Curry
A Thai-inspired dish featuring tender pork stir-fried with lemongrass, bell peppers, and a creamy coconut curry sauce. This thai-inspired stir fry (high protein, gluten free) ready in about 35 minutes pairs cubed pork shoulder, minced lemongrass stalks, diced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb cubed pork shoulder
- 2 minced lemongrass stalks
- 2 diced bell peppers
- 1 can (13 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 2 cups cooked rice
Instructions
- Step 1: Heat 2 tbsp oil in a wok or large skillet over high heat. Add 1 lb cubed pork shoulder and 2 minced lemongrass stalks, stir-frying for 5 minutes until browned.
- Step 2: Add 2 diced bell peppers and 1 tbsp fish sauce. Continue stir-frying for 3-4 minutes until vegetables are tender-crisp.
- Step 3: Pour in 1 can (13 oz) coconut milk and 2 tbsp red curry paste. Bring to a simmer, then reduce heat to low. Cook for 15-20 minutes until sauce thickens and pork is tender.
- Step 4: Serve over 2 cups cooked rice, garnished with fresh cilantro and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass Pork Stir-Fry with Coconut Curry take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemongrass Pork Stir-Fry with Coconut Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed pork shoulder from drying out.
Can I substitute ingredients in Lemongrass Pork Stir-Fry with Coconut Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemongrass Pork Stir-Fry with Coconut Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemongrass Pork Stir-Fry with Coconut Curry high protein?
Yes — this recipe is tagged high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
