Slow-Cooker Pork Curry
Ingredients:
- 24 oz Pork Tenderloin
- 2 tsp Curry Powder
- 2 tsp Coconut Sugar can sub brown sugar
- 1 tsp Lime Zest
- 1 tbsp Lime Juice
- 1 Limes quartered for serving
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 1 lb Red Potatoes chopped
- 1 bunches Fresh Cilantro chopped
- 1 c Red Onions sliced
- 13.5 oz Full Fat Canned Coconut Milk
- 3 tbsp Red Curry Paste Thai
- .25 c Water
- 1.5 c Frozen Green Beans French Cut
Instructions:
- Toss the pork with the curry powder, half of the brown sugar, the lime zest and a generous pinch each of salt and pepper in a large bowl; set aside. Put the potatoes in a 6- to 7-quart slow cooker and top with the cilantro stems and half of the red onion slices.
- Whisk the coconut milk, water, and the red curry paste in a small bowl. Pour into the slow cooker. Add the pork and nestle into the vegetables and sauce. Cover and cook on low, 7 hours.
- Transfer the pork to a cutting board; let rest. Stir the green beans into the slow cooker and let stand, uncovered, 10 minutes. Toss the remaining red onion with the lime juice in a small bowl and let stand 10 minutes. Stir the remaining sugar into the curry sauce and season with salt and pepper.
- Divide the green beans, potatoes and sauce among bowls. Slice the pork and add to the bowls. Top each serving with the onion and any remaining lime juice in the bowl and cilantro leaves. Serve with lime wedges.
Nutrition
Calories: 562kcal | Carbohydrates: 36g | Protein: 41g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 111mg | Sodium: 715mg | Potassium: 1624mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2191IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 5mg
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