Go Back
Slow Cooker Thai Coconut Pork Curry with Broccoli
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch chunks
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 can (14 ounces) full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 pound broccoli florets
  • 1 lime, cut into wedges
  • Fresh cilantro leaves for garnish

Instructions
 

  • Place the pork chunks, sliced onion, minced garlic, and grated ginger into the slow cooker.
  • Add the Thai red curry paste, coconut milk, and fish sauce. Stir to coat the pork evenly.
  • Cover and cook on low for 6 hours until the pork is fork-tender.
  • Stir in the broccoli florets. Cover again and cook on high for 30 to 45 minutes until the broccoli is tender but still bright green.
  • Squeeze lime wedges over the curry before serving. Top with fresh cilantro leaves.

Notes

Add the broccoli only in the final half hour so it keeps some texture instead of becoming soft. If the sauce seems too thick after cooking, stir in a small splash of water or extra coconut milk to loosen it. Leftovers store well in the fridge for three days and reheat gently on the stove or in the microwave.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board