• Partnered with
  • Serves 8
  • 4 hrs, 45 mins cook

Slow-cooked red pork curry

SLOW-COOKER RED PORK CURRY

This simple prok red curry recipe creates big flavours in no time thanks to the slowcooker

Ingredients

Slow-cooked red pork curry

  • 1 2/3 cups (400ml) coconut milk
  • 1 cup (250ml) chicken stock
  • 1/4 cup (75g) Thai red curry paste
  • 2 tbsp fish sauce
  • 3 fresh kaffir lime leaves, shredded finely
  • 1.5 kg rindless boneless NZ Pork belly, cut into 3cm pieces
  • 2 kumara (1kg), chopped coarsely
  • 270 g snake beans, chopped coarsely
  • 1 cup loosely packed fresh Thai basil leaves
  • 2 fresh long red Thai chillies, sliced thinly
  • 1 fresh kaffir lime leaves, shredded finely, extra

Steps

Slow-cooked red pork curry

  1. Combine coconut milk, stock, curry paste, sauce and lime leaves in a 4.5-litre (18-cup) slow cooker. Add pork and kumara; cook, covered, on high, 4½ hours or until pork is tender.
  2. Skim fat from surface; discard. Place beans on surface of curry; cook for a further 5 minutes. Season to taste.
  3. Serve curry sprinkled with basil, chilli and shredded lime leaf.
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