Slow Cooker Coconut Curry Pork
I adore my slow cooker! This handy appliance is such a time-saver. Being able to just toss ingredients into the pot, turn on the little switch, and come back several hours to a fully cooked meal is like having a “cook fairy” that appears when you leave the house, makes your meal, and then sneaks out. Thank you very much! This pork curry recipe is fork-tender when ready and full of such flavor. You’ll thank the “cook fairy” for this one!
- 2 tablespoons canola oil
- 4 pounds boneless pork shoulder (fat trimmed), cut into 2-inch pieces
- Kosher salt & freshly ground pepper
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 1 serrano or Thai chili pepper, seeded and chopped
- 3 tablespoons fresh ginger, minced
- 1 tablespoon yellow curry paste
- 1 tablespoon ground cumin
- ½ teaspoon ground turmeric
- 1 14-oz. can diced tomatoes
- 1 cup light coconut milk
- 3 cups low-sodium chicken broth
- Steamed white or brown rice for serving
- Chopped fresh cilantro and sliced scallions for garnish
- Heat canola oil in a large skillet. Season the pork with salt & pepper. Add pork to skillet and brown over high heat, about 7 minutes. Transfer the pork to the slow cooker.
- Add onion, garlic, peppers, ginger, curry, cumin, and turmeric to pan and cook over low heat until onion is translucent. Add the mixture into the slow cooker. Add can of tomatoes, coconut milk and chicken broth. Stir well. Cover and cook on high setting for 4 hours. Serve over rice and garnish with cilantro and scallions.
- Adapted From: Food & Wine