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Coconut Curry Pork

Coconut Curry Pork with Green Beans and Quinoa Pilaf

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One of our favorite tricks for making curry at home is using coconut milk as a nutty, creamy base. Here, we’re adding vindaloo curry paste—a rich, fragrant blend of lemongrass, garlic, turmeric, and ginger—plus shallot and fresh ginger. For a twist, sautéed green beans and slices of tender pork chop are submerged in the aromatic sauce; then, it’s all spooned over a “pilaf” of quinoa, golden raisins, and almonds for soaking up every last drop.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

  • Calories 650
  • Protein 42g
  • Total Carb 66g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red quinoa
    • 2/3 cup
    • red quinoa
  • green beans
    • 5 ounces
    • green beans
  • cilantro
    • 1/8 ounce
    • cilantro
  • mint
    • 1/8 ounce
    • mint
  • lime
    • 1
    • lime
  • ginger
    • 1/4 ounce
    • ginger
  • shallot
    • 1
    • shallot
  • boneless pork chops
    • 2
    • boneless pork chops
  • vindaloo curry paste
    • 1 tablespoon
    • vindaloo curry paste
  • ground turmeric
    • 2 teaspoons
    • ground turmeric
  • lite coconut milk
    • 1 can
    • lite coconut milk
  • golden raisins
    • 2 tablespoons
    • golden raisins
  • slivered almonds
    • 2 tablespoons
    • slivered almonds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Trim and discard ends of green beans (line up the ends to trim them all at once). Roughly chop cilantro and mint leaves, discarding stems. Cut lime into wedges for serving. Trim and discard skin of ginger. Peel shallot, halve, and thinly slice. 

  3. Cook pork and green beans

    Cook pork and green beans

    Pat pork chops dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer pork to a plate and set aside to rest. Add green beans to pan from pork and sauté, stirring, until tender, 4-5 minutes, then transfer to a separate plate.

  4. Simmer curry

    Simmer curry

    Return pan from green beans to medium-high heat, then add vindaloo paste, turmeric, whole ginger knob, shallot, ½ teaspoon salt, and pepper. Sauté, stirring frequently to prevent burning, until toasted and fragrant, 1-2 minutes. Add coconut milk, scraping up browned bits from bottom of pan. Bring to a boil over high heat, then reduce heat to medium high and simmer until sauce has thickened slightly, 5-6 minutes. Remove pan from heat.

  5. Finish pilaf and curry

    Finish pilaf and curry

    While curry simmers, to pot with quinoa, add golden raisins and almonds and stir to combine. Cut rested pork chops into ¼-inch slices. Once curry has thickened, return pan to medium heat. Add sliced pork and green beans. Stir to warm through, 2-3 minutes more. Remove and discard whole ginger knob.

  6. Plate coconut pork curry

    Plate coconut pork curry

    Divide quinoa pilaf between serving bowls. Top with pork and green beans, spooning over coconut curry from pan. Garnish with herbs and serve with lime wedges for squeezing over. Dig in!

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