Slow Cooker Coconut Pork Curry

4.0
(1,036)
9 Reviews

Grace Parisi cooks pork shoulder with bold ingredients like fresh ginger, garlic, curry powder, cumin and turmeric. The flavors intensify and penetrate the meat after four hours in the slow cooker. Plus:  Pork Recipes and Cooking Tips 

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on January 14, 2019
Slow Cooker Coconut Pork Curry
Photo: © Fredrika Stjärne
Active Time:
40 mins
Total Time:
4 hrs 40 mins
Yield:
8
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons vegetable oil

  • 4 pounds boneless pork shoulder, cut into 2-inch pieces

  • Salt and freshly ground pepper

  • 1 large onion, chopped

  • 3 garlic cloves, minced

  • 3 tablespoons minced fresh ginger

  • 1 tablespoon mild curry powder

  • 1 tablespoon ground cumin

  • 1/2 teaspoon ground turmeric

  • One 14-ounce can diced tomatoes

  • 1 cup unsweetened coconut milk

  • 3 cups chicken stock or low-sodium broth

  • Steamed rice, chopped cilantro and sliced scallions, for serving

Directions

  1. In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork.

  2. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Scrape the mixture into the slow cooker. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions.

Make Ahead

The stew can be refrigerated for up to 5 days or frozen for up to 3 months.

Originally appeared: March 2010

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