Are you busy??? Dumb question, we are all busy…..how about curry in a hurry……. Crock Pot Coconut Pork Curry!
Maybe it’s not in a hurry in the traditional sense, but it’s a crock pot meal, so you can make it in a hurry, and let the crock pot do the rest of the work. Then you will have hours of free time to do as you like! Ha Ha!
If I do say so myself, this was fabulous! Yummy bold ingredients like ginger, garlic, curry, cumin and turmeric.They penetrate and infuse the pork shoulder with an intense flavor.
A word about curry……In Indian cooking curry is freshly ground each day, making it far more flavorful and pungent than store bought. Standard curry is a blend of up to 20 different herbs and spices, including the commonly used: cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric (which gives curry its characteristic golden color) There are also sweet and hot varieties, so depending on your tolerance for heat and your flavor preference chose the type that suits you best. I used just regular curry powder for this dish.
Diced tomatoes,coconut milk, and chicken stock make a nice broth for the infused pork. I’m a fan of coconut milk, it has a versatility that can take it from sweet to savory dishes. It’s adds a rich sweetness to any dish you put it in. If you are not a fan of coconut don’t worry, it does not have an “over the top” coconut taste. It’s subtle taste complements and does not overpower.
The recipe calls for one cup of coconut milk, so I used the remaining coconut milk, along with chicken stock to make my rice. It gave my rice that little extra flavor that complemented the Crock Pot Coconut Pork Curry.
A garnish of sliced green onions and cilantro added more flavor and a touch of green freshness.
Crock Pot Coconut Pork Curry was awesome the first day, but since the recipe made quite a bit, we ate it for several meals, and it got better each time!Print
Crock Pot Coconut Pork Curry
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours + 20 minutes
- Yield: 8 1x
- Category: Main Dish
- Method: Crock Pot/Slow Cooker
- Cuisine: American
- 2 tablespoons coconut oil
- 4 pounds boneless pork shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 tablespoon mild curry powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- One 14-ounce can diced tomatoes
- 1 cup unsweetened coconut milk
- 2 cups chicken stock or low-sodium broth
- Steamed rice, chopped cilantro and sliced green onions, for serving
- In a large skillet, heat the coconut oil. Brown pork working in batches, seasoning with salt and pepper. Transfer cooked pork to slow cooker.
- Leave about 2 tablespoons of the fat in the skillet and add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Add mixture to the crock pot. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. *Remove as much fat from the surface of the stew as possible. Serve the stew over rice, garnished with cilantro and scallions.
- *I put mine in the refrigerator for a few hours so the fat solidified. This makes it easy to skim off any fat.
Keywords: crock pot, pork shoulder, pork, curry, ginger, garlic, turmeric, cumin, tomatoes, coconut milk, chicken broth, dinner
32 thoughts on “Crock Pot Coconut Pork Curry”
Pork is a strange meat to have with curry and it didn’t work with this dish. I don’t believe pork is really eaten in India. I made it with pork and then thought about that after it was in the pot. My husband couldn’t get past the pork/curry combo and didn’t care for it. I’d recommend cooking this with chicken instead.
I’m sorry you didn’t care for it. We really liked the pork curry combo. I guess thats the nice things about recipes,you can adjust them to your own taste. I will have to try your suggestion of chicken next time.
A shout-out to the receipe you used word-for-word might be in order http://www.foodandwine.com/recipes/slow-cooker-coconut-pork-curry
Sorry my bad I have corrected the over sight.
Is the coconut milk supposed to be the canned (thick) variety, or from a carton?
The canned but not the thick type like for Pina Coladas. You can find it in the oreiental section at the grocery store.
I loved this recipe! Indians aren’t the only culture to eat curry. I used Jamaican curry. It was great all week as a proud meal! Very savory flavor!
Can tthis be made with a pork loin as well? I already have one and dont want to go to store and get another one!
Yes it sure can……I hope you enjoy it! Thanks for visitng Sara!
The recipe sounded interesting. I just finished making it for a party tomorrow. I am glad I made it today, because it took allot of prep time, more than what I anticipated, too much work, I hope the taste is worth it.
I hope you enjoy it.
I actually tried this recipe and loved it. Usually when I make crockpot curries, I feel the liquid is too broth-like, or soup-like, which I don’t care for. I want that thicker, heartier curry. I think this fits that bill pretty good! It could be even thicker for my tastes, but this is still good as is and I’ll keep the recipe. I firmly think pork shoulder made all the difference in the flavor. I also threw in organic baby carrots and large diced russet potatoes for a more classic restaurant-style curry. Love it! This makes A LOT though, and I bought a 4 lb pork shoulder.
Or, a less than 4lb cut of meat, still a lot. It’s just little ol’ me eating it, so it’s way more than I can handle.
Ariel, I’m so glad you enjoyed the recipe!
The broth is really watery. How can I get it to be a thicker and heartier curry? Should I add the coconut milk after it’s cooked? Drain the tomatoes? Add more veggies? Puree the onions and garlic with the spices an cocount milk?
Jessica….I am sorry that the recipe is watery for you. I don’t have a positive answer as mine had some liquid, but was not watery. Maybe try cutting the amount of broth in half, and drain the tomatoes. If I have a recipe that I want thicker, I add a slurry of cornstarch, equal amount of cornstarch and cold water, then add a little at a time until you have the desired thickness. I hope this helps….
We thought this smelled amazing when we got home, and it worked out one of the best slow cooker curries I’ve made. I didn’t pre-cook anything either, because I’m lazy like that. My only complaint is that it’s a bit watery – I added some coconut butter to thicken it, but then had to leave it to simmer with the lid off for an hour as well.
Pork worked well in the curry – the only reason pork isn’t often used in curry is because Indian’s think it is a dirty meat (to do with parasites), but there’s no reason not to try it.
Elinor I’m glad you enjoyed the dish. I also have heard the same thing about the pork and curry…..I’m glad I tried…..
This recipe looks delicious, but I’m not a pork fan. Would you recommend substituting beef or chicken?
You could use either, but I would recommend if using chicken to use bone in breasts and you may need to adjust the cooking time. If you cook the chicken too long I would be afraid it would turn mushy. If you try either one let us know how it turns out.
Can this be cooked on low in the crockpot for longer time?
Hey! Quick question, can you make this without cooking anything first and instead just throwing all the ingredients directly into the crockpot?
Cadence……good question, while I prefer to brown my meat before adding it to the crockpot I see no reason why you couldn’t toss it all in….set it and forget it! Let us know how it turns out.
This is an easy recipe. Try it served over riced cauliflower.
Thanks Gary so glad you liked it!!
Can you cook this on like for 8 hrs? I need recipes that I can throw in the crockpot before work and be able to leave it until I get home 8-9 hrs later.
I would think as long as the crockpot is on low it would work out fine.
Very helpful post!
Trimming the pork shoulder and cutting into cubes is a lot of work. Chicken would be much faster. I’m glad I followed another review and used half the broth. Still, I gradually added tablespoons of corn starch to help thicken before serving it. I followed the advice of someone else and added a red and green bell pepper toward the end of cooking. It brought in some veggies and added color. Definitely serve with green onions and cilantro…they really make the dish. Also, it tasted best a couple days after making it, so let the flavors meld!
Pretty tasty but it’s not spicy at all which I found very disappointing. It’s like someone’s boring white grandma in Indiana tried to make curry.
I am kind of a boring white Grandma…lol, but we enjoyed the taste. It was my first attempt at a curry dish. Recipes can always be spiced up to the users level of spiciness.