Thai Green Curry Pulled Pork Bowl

• 4 tablespoons green curry paste
• 1 tablespoon minced fresh ginger
• 1 tablespoon peanut oil
• 1 bell pepper, seeds and membranes removed and cut into 1/4" wide strips
• 2 cups snow peas
• 2 cloves garlic, smashed with the side of a knife
• 14 ounces can coconut milk
• 1 pound pork shoulder or butt
• cooked rice, for serving
• fresh chopped cilantro, for garnish
• sliced red chiles, for garnish

1. Add the curry paste to a medium-sized saucepan and cook over medium heat for 2-3 minutes, or until it is fragrant and the color is beginning to deepen.
2. Add the paste to the slow cooker, then return the pan to the heat. Deglaze the pan with 1/4 cup of water, scraping up as much from the bottom of the pan as you can. Add this to the slow cooker, also.
3. Wipe the pan clean and add the peanut oil, heating until shimmering. Add the ginger, bell pepper and snow peas and cook, stirring occasionally, until the vegetables have started to brown.
4. Place the vegetables, coconut milk and pork in the slow cooker and add the lid. Cook on low for 6 hours or on high for 6.
5. When the pork is done cooking, shred it gently in the sauce. Stir everything in the slow cooker until combined, then serve on top of cooked white rice, with fresh cilantro and sliced chiles for garnish.

green curry, fresh ginger, peanut oil, bell pepper, snow peas, garlic, coconut milk, pork shoulder, rice, cilantro, red chiles

Taken from food52.com/recipes/71074-thai-green-curry-pulled-pork-bowl (may not work)