Thai Pork with Red Curry

Serve an Indian-inspired red curry for a delicious, easy one-dish dinner tonight.

Yield: 6 Servings
Cost per Serving: $2.24
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 450
  • Fat: 28g
  • Saturated fat: 10g
  • Protein: 40g
  • Carbohydrate: 8g
  • Fiber: 2g
  • Cholesterol: 129mg
  • Sodium: 434mg


  • 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.
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