Sunday, October 27, 2013

Slow-Cooker Coconut and Green Curry Pork

It's been quite a while since I followed any recipes, but as we slowly settle back into a routine after all our traveling, and with the colder weather arriving, it is time to get the Crockpot out and cook some good old fashioned comfort food. 

We both enjoy Thai food and with that in mind I searched through some saved recipes and came across this one. I found the original at a blog called 'theKitchn' which you can find here. We went out for a while and came home to the most wonderful aroma.

Slow-Cooker Coconut and Green Curry Pork

One 2 - 3 lb. pork butt or pork shoulder
Kosher salt and freshly ground black pepper
2 lbs. small red potatoes, scrubbed and cut into sixths
1 tablespoon vegetable oil
1 4 oz. can Thai green curry paste (Maesri is suggested in original recipe, which can be found at almost every Asian supermarket)
1 15 oz. can coconut milk
Chopped cilantro or chives for serving (optional)
Toasted unsweetened coconut for serving (optional)

Heat the broiler.  Cut pork into four pieces and sprinkle liberally with salt and pepper.  Place on a large baking sheet and broil, turning once, for 15 to 20 minutes or until well-browned.

Spread the cut potatoes in the insert of your crockpot.  Sprinkle them lightly with salt and pepper.

While the pork is browning in the oven, heat the oil in a large skillet over medium-high heat. When it is hot add the curry paste and fry for about three to five minutes, or until the paste smells aromatic and has begun 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 away any liquid fat.  Arrange the pork in the crockpot with the potatoes, and pour the hot green curry and coconut milk mixture over the top.

Cook for 6 to 8 hours on LOW.  At the end of the cooking time shred the pork with two forks.  It should be very easy to do.  (The sauce will be thin).

Taste and season if necessary with salt or soy sauce.  Serve with brown rice and small bowls of chopped cilantro or chives, and toasted unsweetened coconut. 

Now, what did we think of this recipe?  It was delicious!   

I did alter a couple of things, only because when I went up to our local supermarket, they didn't carry the green curry paste and only had the red.  I didn't feel like making a trek to another store to see if they had it but we were more than happy with the result.  I suggested to Gregg next time I make it, that we will go to an Asian market and find the suggested green curry paste, but he liked it the way it was and doesn't want me to change a thing. Personally I'd still like to try it with the green curry paste just to compare.

The last time I cooked potatoes in my crockpot, at the end of the eight hours even on high, the potatoes were still a bit hard.  With that in mind I par-boiled my potatoes for ten minutes, and they were a perfect consistency by the finishing time.  Just like microwaves, probably crockpot temperatures differ slightly also, though I am no expert.

Also, the only can of coconut milk I found measured a little under the 15 ozs., but it didn't seem to make a difference as there was still plenty of liquid.

I also did not use any unsweetened grated coconut.

I served slices of Mango on the side.