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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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Serve an Indian-inspired red curry for a delicious, easy one-dish dinner tonight. Ingredients:
1 1/4 cups chicken broth |
1 (14 oz.) can reduced-fat coconut milk |
1 onion, thickly sliced |
1 red bell pepper, cored and sliced lengthwise |
1 (8 oz.) package white mushrooms, quartered |
2 tablespoons red curry paste |
3 tablespoons vegetable oil |
2 1/2 pounds boneless pork butt or shoulder, cubed |
1 tablespoon kosher salt |
1/2 teaspoon black pepper |
1 cup chopped cilantro |
Directions:
1. Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.
2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season pork cubes with salt and pepper and add a third of pork to skillet. Brown meat for 6 minutes. Transfer pork to slow cooker. Repeat with remaining 2 batches of pork and 2 Tbsp. oil.
3. Pour remaining 1/2 cup chicken broth into skillet, scraping bottom of pan to incorporate browned bits; stir this liquid into slow cooker. Cover and cook on high heat for 5 hours. Using a slotted spoon, skim grease off top prior to serving.
4. Sprinkle cilantro on stew; Serve over rice, if desired.
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