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  3. Slow-Cooker Thai Red Curry Taquitos

Slow-Cooker Thai Red Curry Taquitos

By Judy KimPublished: Mar 18, 2016
Slow Cooker Thai Red Curry Taquitos Recipe
Judy Kim
Yields:
4
Prep Time:
30 mins
Total Time:
9 hrs 40 mins
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Why choose between Thai and Mexican when you can have BOTH?

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Ingredients

  • 1 1/2 lb. pork shoulder, trimmed of excess fat and cut into 4 pieces
  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup brown sugar
  • 2 Tbsp. red curry paste
  • 1 cup coconut milk
  • 4 cloves garlic, crushed
  • piece ginger, peeled and sliced
  • 1 onion, quartered
  • 2 cups low-sodium chicken broth
  • Vegetable oil, for frying
  • 16 corn tortillas
  • 1/4 cup sour cream
  • 1/4 cup chopped pickled jalapeños
  • 2 Tbsp. chopped radishes
  • 2 Tbsp. chopped green onions

Directions

    1. Step 1In the bowl of a slow cooker, toss pork with salt and pepper. In a small bowl, mix together brown sugar, curry paste, and coconut milk; add mixture to slow cooker. Add garlic, ginger, onion, and chicken broth and mix thoroughly with your hands. Cook on low for 9 hours.
    2. Step 2Remove pork from braising liquid and shred using two forks in a mixing bowl. Strain liquid and transfer to a sauce pan. Bring to a boil and simmer until reduced by half. Add 1/4 cup of braising liquid to shredded pork.
    3. Step 3Preheat deep fryer or fill a deep pan with 2 to 3 inches of oil and bring temperature to 375°. Meanwhile, warm corn tortillas in a nonstick skillet on low. Remove from heat and fill with a few spoonfuls of shredded pork. Roll tortilla tightly and set aside on a tray. Using tongs, carefully lower taquitos into oil and fry until golden brown, about 3 minutes. In between batches, check that oil is at 375° before adding more taquitos. Drain on paper towels.
    4. Step 4Serve with a drizzle of sour cream and top with pickled jalapeños, radishes and green onions.
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