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Thai Coconut Curry Pork Stew with Sweet Potatoes
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds pork stew meat, cut into 1-inch cubes
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 yellow onion, diced
  • 1 red bell pepper, sliced
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 can (13.5 oz) coconut milk
  • 1/4 cup Thai red curry paste
  • 1 cup vegetable broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Chopped cilantro, for serving
  • Roasted peanuts, for serving
  • Lime wedges, for serving

Instructions
 

  • Place the pork, sweet potatoes, onion, red bell pepper, garlic, and ginger in the slow cooker.
  • In a bowl, whisk together the coconut milk, Thai red curry paste, vegetable broth, fish sauce, and brown sugar until smooth.
  • Pour the coconut mixture over the pork and vegetables in the slow cooker.
  • Cover and cook on low for 7 to 8 hours, until the pork is very tender and the sweet potatoes are soft.
  • Stir in the lime juice right before serving.
  • Ladle the stew into bowls and top with chopped cilantro, roasted peanuts, and lime wedges.

Notes

If the curry tastes too mild after cooking, stir in an extra teaspoon of red curry paste before adding the lime juice. The sweet potatoes release starch that naturally thickens the broth, so avoid lifting the lid during the last hour. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife