What's easier than throwing some raw ingredients in the slow cooker/crock pot before you walk out the door for work? Nothing! I love the satisfaction of walking into my house to the heavenly smells of Thai coconut pork. Just add an easy green vegetable and some rice and dinner's served.
Thai Coconut Crock Pot Pork
- 2 lbs boneless pork butt, cubed in 2 inch pieces
- 1 shallot, sliced
- 1 can coconut milk (13.5 fl. oz.)
- 2 tablespoons fish sauce
- 1 tablespoon curry powder
- 1 lime, the zest and juice
- 1 tablespoon minced ginger
- 2 teaspoons kosher salt
- 1 tablespoon raw sugar (optional)
- 1 can diced tomato (optional)
Spray the interior of your slow cooker/crock pot with nonstick spray for easy clean-up. Add all of the ingredients and stir to combine. No precooking is necessary! Set slow cooker/crock pot on low for 9 hours. After 9 hours and before serving, check for seasoning. Add additional salt if necessary. Serve over rice, or alone. We added Sriracha for additional heat.
A few notes on this recipe:
1. Shallots, unlike onions, cook and break down in a slow cooker. They should be your new best friend.
2. I've done this recipe with and without the tomatoes. I enjoy it both ways, just make sure you drain the tomatoes or else the pork will be too watery.
3. I know there's nothing traditionally Thai about this dish other than the addition of fish sauce. Let's just say I let myself be inspired by Thai cooking...