Ingredients

Introduction

Stir-Fried Coconut Shoots with Pork, or ยอดมะพร้าวผัดพริกแกงหมู, is a beloved Thai dish that features tender coconut shoots infused with aromatic spices and succulent pork. This dish finds its home in local markets and family kitchens across Thailand, often enjoyed as part of a shared meal. In restaurants, it typically ranges from 120-300 baht ($4-$9), gracing the menus of popular venues like Jok’s Kitchen in Bangkok and Kalapela Restaurant in Chiang Mai. As you dive into both the traditional recipe and the keto variant, you’ll discover why this culinary treasure captivates tastebuds worldwide, marrying depth of flavor with a delightful crunch.

Origin and Inspiration

Originating from Southeast Asia, especially in Thailand, this dish harnesses the freshest ingredients from local farms, particularly the coveted coconut shoots that capture the essence of tropical flavor. Traditionally made during the rainy season when young coconut shoots are abundant, it offers a harmonious blend of sweetness from the shoots and savory depth from the pork, enhanced by a medley of spices. Similar dishes can be found in neighboring countries such as Indonesia’s Urab and Vietnam’s Gỏi Cuốn, where the focus remains on fresh, vibrant ingredients.

The keto adaptation of Stir-Fried Coconut Shoots with Pork substitutes traditional rice or noodles with spiralized vegetables or konjac noodles, maintaining the beautiful balance of flavors while embracing lower carb content. Picture this: The crisp texture of coconut shoots mingling with garlic and a touch of heat, making for a dish that not only sustains but delights your palate—a guilt-free indulgence you’ll come back to time and again.

Nutrition Info (Per Serving)

Traditional Version

Calories: 380 kcal | Carbohydrates: 30g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g

Keto Version

Calories: 280 kcal | Carbohydrates: 8g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 600mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g

Ingredients (2 Servings)

Shared Ingredients:

• 2 cups young coconut shoots, cut into bite-sized pieces
• 200g pork (sliced thinly)
• 2 tbsp red curry paste (adjust to taste)
• 1 tbsp fish sauce (or coconut aminos for keto)
• 1 tbsp oil (coconut oil for traditional, olive oil for keto)
• 1 medium shallot, minced
• 2 cloves garlic, minced
• Fresh Thai basil leaves for garnish
• Salt and pepper to taste

Traditional Version:

• 1 cup jasmine rice (cooked, for plating)

Keto Version:

• 2 cups spiralized zucchini or konjac noodles

Instructions

1. Prepare the Base:

   • Traditional Version: Rinse and cook jasmine rice according to package directions, allowing it to cool slightly for better stir-frying texture.
   • Keto Version: If using zucchini, spiralize into noodle-like shapes and set aside. If using konjac noodles, rinse and prepare as instructed on the package.

2. Cook the Pork:

   • Heat the coconut oil in a pan over medium-high heat.
   • Add minced garlic and shallots, stirring until fragrant—imagine the aroma dancing through the air.
   • Add sliced pork, cooking until tender and lightly browned, about 4-5 minutes. Season lightly with salt and pepper.

3. Stir-Fry the Coconut Shoots:

   • Toss in the young coconut shoots to the pan, stirring vigorously.
   • Stir in the red curry paste, incorporating it well to envelop the coconut shoots and pork in vibrant color and flavor. Let cook for another 3-4 minutes.

4. Final Assembly:

   • Both Versions: Drizzle with fish sauce and adjust seasoning as necessary. For the traditional, serve over jasmine rice, allowing the sauce to seep into the grains. For the keto version, toss the spiralized zucchini or noodles into the pan, allowing them to warm through.

5. Garnish and Serve:
   • Plate the dish, garnishing with fresh Thai basil leaves for a burst of freshness. Serve immediately while the flavors sing and the textures shine.

What Does It Pair Well With?

• Traditional Pairings: A fragrant Thai tea complements the dish’s rich flavors, while spicy chili flakes can elevate the heat. Adding a side of fresh vegetable pickles also balances the richness nicely, enhancing each bite.

• Keto-Friendly Pairings: Pair with a refreshing cucumber salad drizzled with sesame oil, or a zesty lemon-infused sparkling water that brightens the palate, making each mouthful a delight.

What is the Shelf Life?

Stir-Fried Coconut Shoots with Pork is best enjoyed fresh to fully appreciate the textures and flavors. Leftovers can be stored in the refrigerator for up to 2 days in an airtight container.

Freezing: The dish can be frozen for up to 1 month. Thaw overnight in the refrigerator, then reheat in a pan over low heat, stirring gently to maintain the integrity of the ingredients.

Alternative Cooking Methods

• Oven: Preheat your oven to 350°F (175°C). Use an oven-safe dish to place the stir-fry, covering to prevent it from drying out, and bake for about 10 minutes.

• Air Fryer: For a quicker reheat, set your air fryer to 350°F (175°C) and cook for about 5-7 minutes, refreshing the crispness as it warms through.

Conclusion: Traditional and Keto Versions

Stir-Fried Coconut Shoots with Pork is a vibrant, inviting dish that showcases the beauty of its ingredients in both traditional and keto forms. The fresh crunch of coconut shoots mingled with savory pork and rich spices creates an explosion of flavors that’s sure to please any palate. Each bite evokes the essence of Thailand’s culinary artistry, making it not just a meal, but an experience. Whether enjoyed as part of a feast or a cozy dinner at home, this dish seamlessly fits into a balanced meal plan, dazzling hearts and taste buds alike!