Want something spicy, hearty, and — above all — easy for dinner this week? Whip out your slow cooker and make this 5-ingredient (OK, 7, if you include salt and pepper!) green curry pork! It takes 15 minutes to set up, and will give you such tender, rich, and spicy pork curry.
The secret ingredient to this pork curry is Thai green curry paste. This is a staple in my cupboards. Fry a bit with coconut milk, add meat, and stew. Ta-da! Restaurant-style green curry. (My husband is always overjoyed when I make something with this magical little can of curry!)
But I had never used it in the slow cooker until now. But it really works — all that time in the slow cooker helps the spice paste infuse the meat and sauce, slowly, with its spicy, pungent flavor.
Look for Maesri curry paste; it can be found at nearly any Asian grocery store.
This curry gives you tender braised pork that can be eaten with a spoon, along with equally tender and creamy potatoes. The sauce itself isn't very thick; serve it with a ladle or big spoon, letting it soak into plenty of rice. The perfect meal for a cold winter's night!
Slow Cooker Coconut and Green Curry Pork
Serves 6 to 8
1 (2 to 3 pound) pork butt or pork shoulder
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon canola or vegetable oil
1 (4-ounce) can Thai green curry paste, such as Maesri or Thai Kitchen
1 (13.5-ounce) can unsweetened coconut milk
2 pounds medium red potatoes, scrubbed and cut into sixths
Chopped fresh cilantro, for garnish (optional)
Toasted unsweetened coconut, for garnish (optional)
Cooked rice, for serving (optional)
Heat the broiler. Cut the pork into four pieces and sprinkle with 1 ½ teaspoons of the salt and pepper. Place on a baking sheet and broil until well-browned, 15 to 20 minutes, turning the pork once halfway through.
Meanwhile, heat the oil in a medium, high-sided skillet over medium-high heat. When hot and shimmering, add the curry paste. Cook, stirring frequently, until the paste smells aromatic and has absorbed most of the oil, 3 to 5 minutes. Whisk in the coconut milk and cook until it begins to bubble, 2 to 3 minutes.
Spread the cut potatoes in the bowl of a 6-quart slow cooker. Sprinkle them with the remaining salt. Top with the browned pork, and pour the hot green curry and coconut milk mixture over it.
Cover, set to low, and cook until the meat is very tender and shreds easily, 6 to 8 hours. Transfer the meat to a rimmed baking sheet. Use two forks to pull the meat apart, and discard the fat. Return the meat to the slow cooker and stir together with the potatoes and sauce.
Spoon pork, potatoes, and sauce over cooked rice, top with chopped cilantro and coconut, and serve warm.
- Storage: Leftovers can be stored in a covered container in the refrigerator for up to 4 days.