Thai Pork With Red Curry Recipe

Name: Thai Pork With Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups chicken broth; 1 (14 oz.) can reduced-fat coconut milk; 1 onion, thickly sliced; 1 red bell pepper, cored and sliced lengthwise; 1 (8 oz.) package white mushrooms, quartered; 2 tablespoons red curry paste; 3 tablespoons vegetable oil; 2 1/2 pounds boneless pork butt or shoulder, cubed; 1 tablespoon kosher salt; 1/2 teaspoon black pepper; 1 cup chopped cilantro

Servings: persons

1 1/4 cups chicken broth
1 (14 oz.) can reduced-fat coconut milk
1 onion, thickly sliced
1 red bell pepper, cored and sliced lengthwise
1 (8 oz.) package white mushrooms, quartered
2 tablespoons red curry paste
3 tablespoons vegetable oil
2 1/2 pounds boneless pork butt or shoulder, cubed
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 cup chopped cilantro

1
Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.
2
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season pork cubes with salt and pepper and add a third of pork to skillet. Brown meat for 6 minutes. Transfer pork to slow cooker. Repeat with remaining 2 batches of pork and 2 Tbsp. oil.
3
Pour remaining 1/2 cup chicken broth into skillet, scraping bottom of pan to incorporate browned bits; stir this liquid into slow cooker. Cover and cook on high heat for 5 hours. Using a slotted spoon, skim grease off top prior to serving.
4
Sprinkle cilantro on stew; Serve over rice, if desired.

962

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups chicken broth, 1 (14 oz.) can reduced-fat coconut milk, 1 onion, thickly sliced, 1 red bell pepper, cored and sliced lengthwise, and more.

Yes, Thai Pork With Red Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Pork With Red Curry

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