Not only is this one of the easiest Thai-inspired curries you'll ever make, but it also delivers that deep, spiced flavor you expect with this kind of meal. The slow cooker works its magic, infusing a hearty pork shoulder with the pungent aromas of green curry paste and rich, warm coconut milk. It does all the heavy lifting, leaving you with a fragrant sauce and meat so tender it falls apart with the touch of your fork.
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.
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.
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!
Toasting the curry paste on the stovetop and then infusing its pungent aroma into the coconut milk makes all the difference in this recipe. The heat allows the ginger, garlic, lemongrass, and medley of spices to burst forward, blooming into layers of deep flavor that will ultimately come forth on your plate. You would be remiss to gloss over the extra dirty pan in favor of whisking this duo together and simply adding it to the slow cooker.
- Kelli, March 2017
Slow Cooker Coconut and Green Curry Pork
Serves 6 to 8
(2- to 3-pound) boneless pork butt or pork shoulder
kosher salt, divided
freshly ground black pepper
canola or vegetable oil
(4-ounce) can or jar Thai green curry paste, such as Maesri or Thai Kitchen
(13.5-ounce) can unsweetened coconut milk
medium red potatoes, scrubbed and cut into sixths
Cooked white or brown rice, for serving (optional)
chopped fresh cilantro, for garnish (optional)
Arrange a rack in the middle of the oven and heat the broiler to high. Cut the pork into 4 pieces, place on a rimmed baking sheet, and season all over with 1 1/2 teaspoons of the salt and pepper. Broil, flipping the pork halfway through, until well-browned, 15 to 20 minutes total.
Meanwhile, heat the oil in a medium, high-sided skillet over medium-high heat until shimmering. Add the curry paste and 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.
Place the cut potatoes in a 6-quart or larger slow cooker. Sprinkle with the remaining 1/2 teaspoon salt. Top with the browned pork, and pour the hot curry mixture over it.
Cover and cook on the low setting until the pork is very tender and shreds easily, 6 to 8 hours. Transfer the meat to a rimmed baking sheet. Use 2 forks to pull the meat apart, and discard the fat. Return the meat to the slow cooker and stir to combine with the potatoes and sauce.
Serve the pork and potatoes over white or brown rice, and top with fresh cilantro.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 4 days.