Slow Cooker Coconut Pork Curry

By Food & Wine

Cooking the onion with the garlic, ginger, curry, cumin and tumeric before adding it to the slow cooker helps intensify the Thai-inspired flavors. Slow Cooker Recipes

Slow Cooker Coconut Pork CurrySlow Cooker Coconut Pork CurrySlow Cooker Coconut Pork Curry
INGREDIENTS
2 tablespoons vegetable oil
4 pounds boneless pork shoulder, cut into 2-inch pieces
Salt and freshly ground pepper
1 large onion, chopped
3 garlic cloves, minced
3 tablespoons minced fresh ginger
1 tablespoon mild curry powder
1 tablespoon ground cumin
1/2 teaspoon ground turmeric
One 14-ounce can diced tomatoes
1 cup unsweetened coconut milk
3 cups chicken stock or low-sodium broth
Steamed rice, chopped cilantro and sliced scallions, for serving

DIRECTIONS
1. In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork.
2. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Scrape the mixture into the slow cooker. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions.

Make Ahead The stew can be refrigerated for up to 5 days or frozen for up to 3 months.

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