This Thai Green Curry Pulled Pork Buddha Bowl is a slow cooker stallion!
We’re veering into warmer weather here in mid-May in New York City, but the nights still have a bit of a chill to them. That’s why making a slow cooker dish like this Thai green curry pulled pork is a smart move!
I’ve been seeing ‘buddha bowls’ all over Instagram and Pinterest lately and thought it looked like a fun recipe to play around with.
What’s a ‘buddha bowl’, you ask? Put simply, it’s any dish that encompasses a protein, starch and vegetable that is – you guessed it!- served in a bowl.
They’re simple to make, comforting, healthy, versatile and (obviously the most important) oh so pretty. I mean, this IS Instagram we’re talking about here. Ugly food need not apply.
This Thai green curry pulled pork isn’t a big, hearty meal, but it will warm you right down to your bones.
It’s the perfect dish to have while there’s still a nip in the air.
The instructions for this thai green curry pulled pork calls for slow-cooking that pork for up to 6 hours, but don’t be scared. This is slow-cooker territory, so it’s a set-it and forget-it kind of meal. Green Curry itself is relatively simple, especially if you opt for using a packaged curry sauce. I love to jazz mine up with charred vegetables, cooked with little to no oil on the stovetop until they start to blacken. that charred
Thai green curry itself is simple enough to make, especially if you opt for using a packaged or jarred curry sauce.
I love to jazz mine up with charred vegetables, cooked with little to no oil on the stovetop until they start to blacken. That charred flavor adds a depth to the vegetables that holds up well to the spicy kick in the curry sauce.
Even the curry out with the cool smoothness of coconut milk, serve it with slow-cooked pulled pork, some hot white rice and a side of garnishes, and you’ve got a fancy cooking meal that’s even better than takeout but required little to no effort on your end.
I like to call that a win! Enjoy this thai green curry pulled pork on those cool nights while they’re still here!
- 4 tablespoons green curry paste
- 1 tablespoon minced fresh ginger
- 1 tablespoon peanut oil
- 1 bell pepper , seeds and ribs removed, sliced into strips ½” wide
- 2 cup snow peas
- 2 cloves garlic , smashed with the side of a knife
- 14 oz can coconut milk
- 1 lb pork loin or shoulder
- Cooked rice , for serving
- For garnish:
- Fresh cilantro , stems removed and roughly chopped
- Red chiles , chopped or sliced
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.
Add the paste to the slow cooker, then return the pan to the heat. Deglaze the pan with ¼ cup of water, scraping up as much from the bottom of the pan as you can. Add this to the slow cooker, also.
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.
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.
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.
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