Thai Pork With Red Curry

• 1 1/4 cups chicken broth
• 1 (14 oz.) can reduced-fat coconut milk
• 1 onion, thickly sliced
• 1 red bell pepper, cored and sliced lengthwise
• 1 (8 oz.) package white mushrooms, quartered
• 2 tablespoons red curry paste
• 3 tablespoons vegetable oil
• 2 1/2 pounds boneless pork butt or shoulder, cubed
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup chopped cilantro

1. Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.
2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season pork cubes with salt and pepper and add a third of pork to skillet. Brown meat for 6 minutes. Transfer pork to slow cooker. Repeat with remaining 2 batches of pork and 2 Tbsp. oil.
3. Pour remaining 1/2 cup chicken broth into skillet, scraping bottom of pan to incorporate browned bits; stir this liquid into slow cooker. Cover and cook on high heat for 5 hours. Using a slotted spoon, skim grease off top prior to serving.
4. Sprinkle cilantro on stew; Serve over rice, if desired.

chicken broth, coconut milk, onion, red bell pepper, white mushrooms, red curry, vegetable oil, pork butt, kosher salt, black pepper, cilantro

Taken from www.myrecipes.com/recipe/thai-pork-with-red-curry (may not work)