Thai Green Curry Pulled Pork Bowl

1. 1

   Add the curry paste to a medium-sized saucepan and cook over medium heat for 2-3 minutes, or until it is fragrant and the color is beginning to deepen.

2. 2

   Add the paste to the slow cooker, then return the pan to the heat. Deglaze the pan with 1/4 cup of water, scraping up as much from the bottom of the pan as you can. Add this to the slow cooker, also.

3. 3

   Wipe the pan clean and add the peanut oil, heating until shimmering. Add the ginger, bell pepper and snow peas and cook, stirring occasionally, until the vegetables have started to brown.

4. 4

   Place the vegetables, coconut milk and pork in the slow cooker and add the lid. Cook on low for 6 hours or on high for 6.

5. 5

   When the pork is done cooking, shred it gently in the sauce. Stir everything in the slow cooker until combined, then serve on top of cooked white rice, with fresh cilantro and sliced chiles for garnish.

No additional tips available.