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Slow Cooker Coconut Curry Pork with Basmati Rice
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup basmati rice
  • Fresh cilantro and lime wedges for garnish

Instructions
 

  • Place the pork pieces, diced onion, minced garlic, and grated ginger into the slow cooker.
  • Add the red curry paste, coconut milk, chicken broth, salt, and black pepper. Stir to coat the pork evenly.
  • Lay the sliced red bell pepper on top of the mixture.
  • Cover and cook on low for 7 hours until the pork is very tender.
  • About 20 minutes before serving, cook the basmati rice according to package directions in a separate pot.
  • Spoon the pork and sauce over the cooked rice. Add cilantro and lime wedges on top.

Notes

If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce. Use full-fat coconut milk for the creamiest texture.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Pot, Knife, Cutting Board