Thai Pork with Red Curry

Prep Time: 15 minutes
Cook Time: 5 hours
Yield: 6 Servings

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

Preparation

Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.

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.

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.

Sprinkle cilantro on stew; Serve over rice, if desired.

Nutritional Information

Calories:

450

Fat:

28g (sat 10g)

Protein:

40g

Carbohydrate:

8g

Fiber:

2g

Cholesterol:

129mg

Sodium:

434mg