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Friday, September 25, 2015
Monday, July 20, 2015
Thai Coconut Pork Curry - Slow Cooker
Thai Coconut Pork Curry - Slow Cooker
2 pork tenderloins (1 package) - cut into 3 inch sections
Salt and freshly ground pepper
2 TBS olive oil
1 medium onion - coarsely chopped
4 cloves garlic - minced
1 1/2 TBS mild red curry paste
3/4 tsp tumeric
2 pork tenderloins (1 package) - cut into 3 inch sections
Salt and freshly ground pepper
2 TBS olive oil
1 medium onion - coarsely chopped
4 cloves garlic - minced
1 1/2 TBS mild red curry paste
3/4 tsp tumeric
1 TBS cumin
3 TBS ginger root - grated
1 can (14.5 oz) diced onions - undrained
1 can unsweetened coconut milk
1 can (14.5 oz) diced onions - undrained
1 can unsweetened coconut milk
1/2 cup stock (chicken or vegetable)
Steamed rice, cilantro and green onions
Place pork in crock pot.
Sprinkle with salt and pepper.
Heat olive oil in skillet. Add the onion, garlic, ginger, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Add curry paste and combine. Scrape the mixture into the slow cooker.
Add the tomatoes (undrained), coconut milk and stock.
Cover and cook on low for 6-8 hours.
Serve over steamed rice
Top with chopped cilantro and sliced green onions
Inspired by: Food & Wine
Steamed rice, cilantro and green onions
Place pork in crock pot.
Sprinkle with salt and pepper.
Heat olive oil in skillet. Add the onion, garlic, ginger, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Add curry paste and combine. Scrape the mixture into the slow cooker.
Add the tomatoes (undrained), coconut milk and stock.
Cover and cook on low for 6-8 hours.
Serve over steamed rice
Top with chopped cilantro and sliced green onions
Inspired by: Food & Wine
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