Thai Pork with Red Curry

So I made this. It was very easy prep (besides deboning a Boston Butt).

It wasn't as spicy as I hoped for, but very good. I wish there was more liquid. We had with rice (D made).

Thai Pork with Red Curry

Preparation Time: 15 minutes

Cooking Time: 5 hours

Yield: 6 Servings

Cost per Serving: $2.24

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.

CALORIES 450 ; FAT 28g (sat 10g); CHOLESTEROL 129mg; CARBOHYDRATE 8g; SODIUM 434mg; PROTEIN 40g; FIBER 2g

All You, APRIL 2006