Slow Cooker Pork Curry Recipe

• Difficulty: Easy
• Servings: 4
• Nutritional Facts per Serving: Calories 400, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 111 mg, Sodium 478 mg, Carbohydrates 34 g, Dietary Fiber 5 g, Protein 40 g, Sugars 8 g
• Total Time: 7 hours 35 minutes
• Active Prep Time: 25 minutes

Ingredients

• 2 small pork tenderloins (approximately 12 ounces each)
• 2 teaspoons Madras curry powder
• 2 teaspoons packed light brown sugar
• Zest and juice of 1 lime, plus extra lime wedges for serving
• Kosher salt and freshly ground black pepper
• 1 pound small red-skinned potatoes, halved or quartered if large
• 1 small bunch fresh cilantro, leaves whole, tender stems chopped
• 1 small red onion, halved and thinly sliced
• 1 (13.5-ounce) can light coconut milk (Thai preferred)
• 3 tablespoons Thai red curry paste
• 1 1/2 cups frozen French-cut green beans (about 6 ounces)
• 1 1/2 cups mung bean sprouts

Instructions

1. In a large bowl, combine the pork with the curry powder, 1 teaspoon brown sugar, lime zest, and a generous pinch of salt and pepper; set aside. Place the potatoes into a 6- to 7-quart slow cooker, then sprinkle with the cilantro stems and half of the red onion slices.
2. In a small bowl, whisk together the coconut milk, 1/4 cup water, and red curry paste. Pour this mixture over the potatoes in the slow cooker. Nestle the pork into the vegetables and sauce. Cover and cook on low for 7 hours.
3. Remove the pork and transfer to a cutting board; let it rest. Stir the green beans into the slow cooker and leave uncovered for 10 minutes. In a separate small bowl, toss the remaining red onion slices with lime juice and let sit for 10 minutes. Mix the remaining teaspoon of brown sugar into the slow cooker sauce and season with salt and pepper to taste.
4. Portion the potatoes, green beans, and sauce into serving bowls. Slice the pork and arrange on top. Garnish each serving with the marinated onions, bean sprouts, and cilantro leaves. Serve alongside lime wedges.

Photograph by Ryan Dausch