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CURRY - PORK ROAST - SLOW COOKER - Thai Coconut Pork Curry
Nb persons: 8
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| Slow Cooker Coconut Pork Curry •F&W Grace Parisi cooks pork shoulder with bold ingredients like fresh ginger, garlic, curry powder, cumin and turmeric. The flavors intensify and penetrate the meat after four hours in the slow cooker. | |
| 2 tablespoons | vegetable oil |
| 4 pounds | boneless pork shoulder, cut into 2-inch pieces |
| Salt | |
| freshly ground pepper | |
| 1 large | onion, chopped |
| 3 | garlic cloves, minced |
| 3 tablespoons | minced fresh ginger |
| 1 tablespoon | mild curry powder ***increase to 2 tablespoons*** |
| 1 tablespoon | ground cumin |
| 1/2 teaspoon | ground turmeric |
| One 14-ounce can | diced tomatoes |
| 1 cup | unsweetened coconut milk***increase to 1 14oz can*** |
| 3 cups | chicken stock or low-sodium broth |
Steamed rice, chopped cilantro and sliced scallions, for serving
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.
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.
FROM RECIPE OF THE DAY: MAY 2011
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