I was quite disappointed with this recipe (yes, I did make some modifications from the original recipe as published in Food & Wine). I doubled the spices, yet it still left more to be desired. The curry flavor is very mild and as was the coconut milk.
1 tablespoons vegetable oil
Salt and freshly ground pepper
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon mild curry powder
1 tablespoon ground cumin
1/2 teaspoon ground turmeric
One 14-ounce can diced tomatoes
1 cup unsweetened coconut milk
Steamed rice, chopped cilantro and sliced scallions, for serving
In a large skillet, heat the oil. Season the pork with salt and pepper. Add the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. You can skip this step if you prefer shredded meat rather than chunks.
Add the onion, garlic, ginger, curry, cumin and turmeric to the hot skillet and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Scrape the mixture into the slow cooker. Add the tomatoes, coconut milk and stock to the slow cooker, cover and cook on high for 4 hours (or low for 6-8 hours). Serve the stew over rice, garnished with cilantro and scallions.