Thai peanut ground pork bowls are a slightly spicy, totally peanutty delight that will be on your dinner table in under 15 minutes.
You have probably heard of the ever popular egg roll in a bowl recipes that have been all over Pinterest, and my Isntagram story.
I love the simplicity of the classic egg roll in a bowl recipe, but wanted to switch it up a bit to my love for thai peanut flavors.
So, say hello to Thai peanut ground pork bowls!
Using the super sophisticated meal prep hack of using bagged coleslaw mix, this recipe is easily done in under 15 minutes.
This is also a one pan dish – so, you are welcome!
This is now my go to recipe when we just don’t know what we want. Ok, it is in second place behind sneaky sauce and spaghetti!
You can customize this dish a few ways.
1- you can control how spicy it is by adjusting the curry paste. The recipe as written is mild. I personally double the curry paste, but I like it hot!
2- you can use any sort of bagged slaw you want. I have tried, just plain ol regular slaw with a carrots, I have tried broccoli slaw, and when I made this for these photos, I used some sort of mix that even had kale in it! It really doesn’t matter – just grab a bag of coleslaw mix and get this in your belly!
I ate this for 3 days as leftovers for lunch and it is a meal prep dream!
Are you ready for Thai Peanut Ground Pork Bowls for your meal plan this week?!
Thai Peanut Ground Pork Bowls
- 1 tbsp olive oil
- 1 lb ground pork
- 1 tsp red thai curry paste 2 tsp if you like things a bit more spicy
- 1/4 cup chicken broth or water
- 3 tbsp peanut butter
- 2 tbsp LOW SODIUM soy sauce reduce to 1 tbsp if not using low sodium
- 2 cloves garlic, minced
- 6 cups coleslaw mix
- 1 cup matchstick carrots
- peanuts, garnish
- cilantro, garnish
- In a large pan, heat the oil.
- When the oil is hot, add the pork and cook until it is about half way cooked.
- Add the curry paste, garlic, peanut butter, and soy sauce, and broth/water to the pan. Let it simmer and stir until the pork is fully cooked.
- Add the slaw mix and carrots to the pan.
- Cover and let simmer for 2-3 minutes until the veggies cook down.
- Remove from heat. Garnish with peanuts and cilantro.
- This recipe reheats really well, and can be stored up to 4 days.