Braised Pork Curry with Broccoli
In this easy pork curry recipe, pork shoulder is slow cooked to perfection before being mixed into a flavorful green curry. Serve atop rice noodles or rice, and prepare to be wowed!
Servings: 8
Calories: 254kcal
Ingredients
For the Pork:
- 1 Niman Ranch Boneless Pork Butt (3 to 4 lbs.) cut into 2-inch pieces
- 1 (3-inch) piece ginger sliced
- 3 cloves garlic crushed
- 1 tablespoon chopped kaffir lime or (1 tablespoon lime zest)
- Kosher salt
- 1½ cups chicken broth
For the Curry:
- 1 tablespoon vegetable oil
- 2 tbsps green curry paste (depending on your heat preference)
- 1 tablespoon chopped lemongrass or 1 teaspoon dried
- 1 tablespoon chopped kaffir lime (or 1 tablespoon lime zest)
- 2½ cups coconut milk
- 1½ cups chicken broth
- 1 teaspoon soy sauce
- 2 tsps fish sauce
- 2 cups broccoli florets
- 2 cups shredded green cabbage
- 1 pkg (14-oz) rice noodles
- Toasted coconut flakes
- Store-bought fried onions
- Chili oil, basil leaves, fresh cilantro and red pepper flakes
Instructions
Cook the pork:
- Add pork to a 6 qt slow cooker with the sliced ginger, crushed garlic cloves, kaffir lime, 1 teaspoon of kosher salt and 1 ½ cups broth. Set slow cooker to the high heat setting and cook pork for 4 hours until tender and pork is easily shredded with a fork.
- Discard the cooking liquid from the slow-cooker and shred the pork into large pieces and set aside in a bowl.
Make the curry:
- In a large sauce pot over medium heat, add 1 tablespoon of vegetable oil. Add the curry paste, kaffir lime, and lemongrass. Cook, stirring constantly with a rubber spatula until the curry paste mixture is very fragrant, 4 to 5 minutes.
- Add the cooked pork, coconut milk, broth and ½ cup water. Stir to combine. Bring the pork and green curry to a boil, and reduce heat. Simmer for 10 minutes.
- Season with the soy sauce and the fish sauce. Taste and adjust seasoning if necessary with kosher salt.
- Meanwhile, bring a pot of salted water to a boil and cook the rice noodles according to the package instructions. Drain and rinse immediately under cool water. Set noodles aside.
- Add the broccoli and the sliced cabbage to the curry just to heat through.
- Serve curry on top of noodles with coconut, chili oil, fried onions and herbs as garnish. Add red pepper flakes to taste.
Notes
Recipe tips:
- Although many of the fresh aromatics can be replaced with dried versions, I highly recommend using fresh ginger, fresh lemongrass, etc. for the most authentic, delicious flavor.
- Note that I used canned coconut milk to make this recipe. Full-fat coconut milk will deliver the richest, creamiest flavor and texture.
- I served the green curry over rice noodles, but it's also delicious paired with steamed white rice.
Nutrition
Calories: 254kcal | Carbohydrates: 6g | Protein: 14g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 34mg | Sodium: 539mg | Potassium: 527mg | Fiber: 1g | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 4mg
