Pork Curry
A simple Thai style Pork Curry made in the slow cooker. This recipe features pork loin, green beans, red pepper and mango.
Servings 8
Calories 256kcal
Equipment
- 1 slow cooker
Ingredients
- 2 lbs boneless pork loin
- 2 cups frozen green beans
- 1 medium red pepper
- 1 1/2 cups frozen mango
- 1 small shallot
- 3 cloves garlic
- 2 tbsp fresh ginger
- 1 3/4 cup vegetable broth
- 3 tbsp butter
- 3 tbsp all purpose flour
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp peanut butter
- 1 tsp salt
Instructions
- Cut the pork into about 1-inch cubes.
- Wash and cut the red pepper into bite-sized pieces.
- Finely mince the shallot, garlic and ginger.
- Place the pork, green beans, red pepper and mango into the slow cooker insert.
- In a microwaveable dish or glass measuring cup, melt the butter in the microwave. Add the flour and microwave for one minute. Whisk and microwave one minute more, until bubbly.
- Whisk in the vegetable broth until smooth. Microwave for one additional minute.
- Add the minced shallot, garlic and ginger. Add the curry paste, fish sauce, peanut butter and salt.
- Whisk until smooth. Pour the curry sauce over the pork, vegetables and mango.
- Cover and cook on low power for about 8 hours, or until the pork is fork tender and the sauce has thickened.
- Stir in some fresh lime juice. Serve the pork curry over rice and garnish with lime wedges, plain yogurt and cilantro.
Nutrition
Calories: 256kcal | Carbohydrates: 13g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 951mg | Potassium: 616mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2118IU | Vitamin C: 35mg | Calcium: 36mg | Iron: 1mg