Saturday, March 7, 2009

Thai Pork with Red Curry

6 Servings
* 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

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

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recipes by: All you


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