Red Thai Pork Curry

Posted January 31, 2013 by bboone
This aromatic, coconut-infused curry combines melt-in-your-mouth pork with an abundance of veggies and a medley of authentic Thai flavours.

Posted in : Cuisines :

Servings

8-10

Ingredients

  • 3 lb (1.5 kg) Canadian pork strips
  • 4 large red potatoes, peeled and diced into ½" / 1.25 cm cubes
  • 2 cups (500 mL) chopped onion
  • 1 large red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1-14 oz (398 mL) can coconut milk
  • 1/2 cup (125 mL) sodium-reduced beef broth
  • 3 Tbsp (45 mL) Thai red curry paste
  • 2 Tbsp (25 mL) grated ginger root
  • 1 Tbsp (15 mL) fish sauce
  • 2 Tbsp (25 mL) all-purpose flour
  • 2 tsp (10 mL) grated lime zest
  • 2 Tbsp (25 mL) lime juice
  • Salt and pepper to taste
  • 1 red chili pepper, thinly sliced (optional)
  • 2 Tbsp (25 mL) chopped fresh Thai basil (optional)

Directions

In slow cooker, combine pork strips, potatoes, onion, bell pepper and garlic. Blend in coconut milk, beef broth, curry paste, ginger and fish sauce. Cover and cook on LOW until pork is tender, about 6 hours. Whisk flour with 2 Tbsp (25 mL) cold water until smooth; add to slow cooker, stirring continuously. Cover and cook on HIGH until slightly thickened, 15-20 minutes. Blend in lime zest and lime juice. Season with salt and pepper according to taste. If desired, garnish with chili pepper slices and chopped basil.

Chef’s Tip:
Vegetables cook evenly when they’re the same size. Cut uniform pieces for best cooking results.

Back to Slow Cooker Recipes for all Seasons

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