- 2-3 lbs. pork butt or pork shoulder
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 2 lbs. small red potatoes, scrubbed and cut into sixths
- 1 T. vegetable oil
- 1 green curry paste, canned
- 1 coconut milk, canned
- Serve with:
- Brown or White Rice
- Optional - Chopped cilantro or chives
- Optional - Toasted unsweetened coconut
If you are a curry fan, you will love Slow Cooker Green Curry Pork and Coconut!
- Broil the pork that is cut into four pieces and sprinkle liberally with salt and pepper in a large baking sheet.
- Turn once until well browned, for 15 to 20 minutes.
- Place the cut potatoes in the bottom of the Crock Pot. Sprinkle lightly with salt and black pepper.
- While the pork is browning under the broiler in the oven, in a large skillet, heat the oil over medium-high heat. When it is hot, add the curry paste and fry for about 3 to 5 minutes or until the paste smells aromatic and starts to absorb the oil. Whisk in the coconut milk and cook for another few minutes, or until the coconut milk begins to bubble.
- Take the browned pork out of the oven and drain the fat. Arrange the pork in the crock pot with the potatoes, and pour the hot green curry and coconut milk mixture over it.
- Cover. Cook on Low for 6 to 8 hours.
- At the end of crocking shred the pork with two forks; it should be tender. (Depending on how much fat is released from the pork, the curry sauce will not look thick and creamy; it will probably be thin.)
- Taste and season if necessary with salt or soy sauce.
Serve with brown or white rice.
Optional: chopped cilantro and/or chives and/or toasted unsweetened coconut.