Pork and Potato Curry in a Slow Cooker

Votes: 1

Photo of the dish: Ryan Dausch

Time: 7 hours 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 400, total fat 12 G., saturated fats G., proteins 40 G., carbohydrates 34 G., fiber G., cholesterol mg, sodium mg, sugar G.

Detailed soup recipe with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 small pieces of pork fillet (about 350 g each)
2 tsp curry powder medium spiciness
2 tsp. brown sugar
Zest and juice of one lime, a few wedges for garnish
Salt and freshly ground black pepper
450 g of potatoes; if the tubers are large, cut them into 4 pieces
1 small bunch fresh cilantro; leaves left whole, stems finely chopped
1 small red onion, thinly sliced
1 can (400 g) coconut milk
3 tbsp. Thai curry paste
1.5 cups thin green beans (about 170 g)
1.5 cups mung bean sprouts

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, potato, green beans, brown sugar, lime juice, curry, curry paste, coconut milk, red onion, cilantro

Cooking the dish according to the recipe:

In a large bowl, combine the pork with curry powder, a teaspoon of brown sugar, lemon zest, a pinch of salt, and a pinch of pepper; set aside. Place the potatoes in the bottom of the slow cooker bowl, top with the cilantro stems and half the red onion slices.
In a small bowl, whisk together the coconut milk, 1/4 cup water, and curry paste. Pour into the slow cooker bowl. Add the pork and press it firmly into the vegetables and sauce. Cover and cook on low for 7 hours.

Transfer the pork to a cutting board and let cool. Add the green beans to the slow cooker and let sit, uncovered, for 10 minutes. In a small bowl, combine the remaining red onion with the lime juice and let sit for 10 minutes. Stir the remaining teaspoon of brown sugar into the curry and season with salt and pepper.
Divide the green beans, potatoes, and sauce among plates. Slice the pork and add to the plates. Top each serving with the lime-marinated onions, the remaining lime juice in the bowl, mung bean sprouts, and cilantro leaves. Garnish with lime wedges before serving.

Categories:

recipe / Multicooker / Calorie content of prepared meals / Soups / Thick soups and stews / / Food Network - recipes

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