Thai Peanut Crock-Pot Pork and Coconut Milk-Steamed Potatoes

Tonight’s dinner was a Thai spin on slow cooked meat and potatoes, minus the caloric unknowns of takeout. Even with my simplified and somewhat clumsy hybrid of Domestic Superhero’s Crock Pot Thai Peanut Pork and Eats Well with Others’ Coconut Potato Curry, the crock pot generated heavenly smells all afternoon, and the potatoes turned out oh so tender.


Here’s what to do:

In the crock pot, place a pork tenderloin followed by a jar or so (drained) of roasted red (bell) peppers, 1/2 cup of soy sauce and 1 teaspoon red pepper flakes. Sprinkle 2 minced garlic cloves and 1/2 cup of peanut butter around the liquid. Set the crock pot on low for 6-7 hours.

Midway through, turn loins over and distribute peppers over the top to keep meat moist.

Towards the end of the cooking time, shred meat in the pot and let it cook in its own juices until ready to serve.

Meanwhile, drizzle about 1 tbsp of olive oil in a large pan or Dutch oven over medium to low heat. Sprinkle 1/2 teaspoon cumin, followed by 1/2 cup soaked and chopped cashews, and stir to coat. (Keep heat low so cashews don’t burn.) Add about 1 pound red potatoes and toss to coat. Next, add a mixture of 1/2 cup water and 2 tbsp tomato paste, followed by a can of lite coconut milk, 1/2 teaspoon cayenne pepper and 1/2 bag of frozen peas.

Cover and simmer until potatoes are tender; turn potatoes from time to time. (If needed, add almond milk to bring the liquid level to the mid point of the potatoes.)

Serve shredded pork in a bowl with the potatoes, peas and coconut milk broth. Enjoy the clearing of your sinuses!

Austin’s Green Sauce

Austin is probably the healthiest person I know. He regularly blends kale and other fruits and veggies into meals for breakfast, lunch, and dinner. Time to quiz Austin on the secret behind his zesty “green sauce” recipe, which involves kale (or spinach), lemons, and curry among other things:


In a blender, combine one whole tomato, a “huge ass” bunch of fresh basil (Austin recommends Whole Foods), juice of six lemons, a few seconds worth of olive oil from a bottle (half to 1/3 cup), a lot of sea salt (1/2 to 1 tablespoon), to taste, then two bunches of kale (leaves removed) or four pre-washed bags of spinach if kale is not available, and a “little kick” of cayenne pepper.


To cook quinoa, bring a three-to-one ratio of water to quinoa to a boil, with curry, sea salt, and fresh garlic. Plus, if you have tomato, sweet potato, or edamame on hand – throw it in too! It takes a total of about 30 minutes.


As a shortcut, use fresh-squeezed lemon juice in place of lemons.

The finished product will serve 6-8 people, or provides enough dinner for four nights. Now that’s what I call sustainability!


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