Name: Slow-Cooker Pork Curry
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT7H35M0.000S
Yield: 4 servings
Ingredients: 2 small pork tenderloins (about 12 ounces each); 2 teaspoons Madras curry powder; 2 teaspoons packed light brown sugar; Grated zest and juice of 1 lime, plus wedges for serving; Kosher salt and freshly ground pepper; 1 pound small red-skinned potatoes, halved or quartered if large; 1 small bunch fresh cilantro, leaves whole, tender stems chopped; 1 small red onion, halved and thinly sliced; 1 13.5-ounce can light coconut milk (preferably Thai); 3 tablespoons Thai red curry paste; 1 1/2 cups frozen French-cut green beans (about 6 ounces); 1 1/2 cups mung bean sprouts

Directions

Toss the pork with the curry powder, 1 teaspoon 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 with 1/4 cup water and the 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 1 teaspoon brown 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, the bean sprouts and cilantro leaves. Serve with lime wedges.

Photograph by Ryan Dausch

Slow-Cooker Pork Curry

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