The Kitchn: Green curry pork in a slow cooker

The Kitchn

Posted: Tuesday, Jan. 08, 2013

- Faith Durand

Slow Cooker Coconut and Green Curry Pork.

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Slow Cooker Coconut and Green Curry Pork

2 to 3 pounds pork butt or pork shoulder

Kosher salt and freshly ground black pepper

2 pounds small red potatoes, scrubbed and cut into sixths

1 tablespoon vegetable oil

1 can Thai green curry paste

1 can coconut milk

Chopped cilantro or chives and toasted, unsweetened coconut (optional)

Cooked brown rice for serving

HEAT the broiler. Cut the pork into four pieces and sprinkle liberally with salt and pepper. Place on a large baking sheet and broil, turning once, for 15 to 20 minutes or until well browned.

SPREAD the cut potatoes in the insert of a slow cooker. Sprinkle them lightly with salt and pepper.

FRY the curry paste while the pork is browning. Heat the vegetable oil in a large skillet over medium-high heat. Add the curry paste and fry for about 3 to 5 minutes or until the paste smells aromatic and has begun to absorb the oil. Whisk in the coconut milk and cook for a few minutes, until the coconut milk begins to bubble.

REMOVE the browned pork from the oven and drain any liquid fat. Arrange the pork in the slow cooker with the potatoes, and pour the hot green curry and coconut milk mixture over it.

COOK for 6 to 8 hours on low. Shred the pork with two forks; it should be meltingly tender. (Depending on how much fat is released from the pork, the curry sauce will not look thick and creamy; it will probably be thin.)

TASTE and season with salt or soy sauce if needed. Serve with brown rice and small bowls of chopped cilantro or chives and toasted, unsweetened coconut.

YIELD: 6 to 8 servings.

Want something spicy, hearty and easy for dinner? Pull out your slow cooker and make this five-ingredient green curry pork. (OK, it’s seven ingredients if you include salt and pepper.) It takes 15 minutes to set up, and you end up with a tender, rich and spicy pork curry.

The secret ingredient is Thai green curry paste. Look for Maesri curry paste at nearly any Asian market. It’s a staple in my kitchen. 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.

Until recently, I had never used curry paste in the slow cooker. It works really well – all that time helps the paste slowly infuse the meat and sauce 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.