2 1/2 pounds boneless pork butt or shoulder, cubed
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 cup chopped cilantro
How to Make It
Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.
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.
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.
Sprinkle cilantro on stew; Serve over rice, if desired.
As a novice with Thai food, I think this is a pretty good base recipe. You can add anything to this recipe and it will still taste pretty good. Here are a few examples: red pepper flakes, spinach, carrots, broc, alternative meats (two chicken breast), and spices.
I agree with other comments about the consistency. Rather than using a slow cooker, I brought this to a boil in my wok and let it simmer for about an hour. The sauce thickened as it cooled and I was left with a great sauce to dip my Naan in. Yum!
If you're a pro chef, you should be able to figure out that this recipe isn't going to blow your socks off, but like I said, it's a good place to start.
Like the other reviewers, I think the recipe lacked that delicious hint of coconut that pairs so well with red curry. To make up for it I paired this dish with jasmine rice cooked in coconut milk. All the flavors that way were able to mingle without any one over powering another. I didn't have time to chop and brown my pork so I stuck the whole defrosted pork butt into the slow cooker; next time I will add another red bell pepper. I really enjoyed the whole meal; it was my first attempt at Thai food! Try it, I'm sure you'll like it :) Oh, and if you can't find red curry paste, like me, Emeril has an easy recipe on food network's site.
While we moderately enjoyed this meal, I could not rate the recipe higher than two stars because it needs significant improvement to be something I would serve to guests. I am surprised this is rated so highly.
The curry sauce is BLAND. My main complaint, which one other reviewer also mentioned, is that the coconut milk flavor, which is ESSENTIAL to a good curry sauce, just doesn't come through. I think there is some problem with the proportion of chicken stock to coconut milk. I would double the coconut milk and cut the chicken stock in half.
I will probably tinker with this again, because I like curry and the vegetables/pork are dynamite in the slow cooker. I really would not recommend making this without rice.
Delicious! Husband said it was pretty darn close to our favorite restaurant version. Used Pork loin instead of pork shoulder so it wouldn't get so greasy in the slow cooker. Added some ginger and red pepper flakes. Served over brown rice. May try bean sprouts thrown in at the end or water chestnuts to give it a little crunch. If you are used to the heat of real Thai, you may want to kick up the heat some as this was rather mild when it comes to thai cuisine. Great recipe though!
While the pork came out very, very tender (I used pork butt), I did not like the sauce--it was bland, and very greasy. This dish reminded me of food at an Indian or Thai buffet--not horrible, but not impressive and flavorful as a to-order dish would be. There was barely a hint of the coconut milk taste.
Ordinarily, I would tinker with this dish to infuse more flavor, but as I don't use a slow cooker often, I'm not sure what I would do, so will not make again.
This is nice. I used a pork loin roast. Fresh cilantro definitely makes the difference in flavor (I tried it without and then with the cilantro)! I'd make it again though it takes a long time to prepare (slow cooker) so it requires some planning ahead!
Great flavor, easy to make and a great meal for a dinner party or special occasion. Would make it again-probably once every month or so. The recipe is great, you don't need the fresh cilantro though if you don't have it. Definitely serve with rice.
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