Ingredients
Red pork and lychee curry
Method
Red pork and lychee curry
1.Drain lychees over a medium bowl; reserve ¹⁄³ cup syrup. Refrigerate lychees.
2.Combine reserved syrup, pork, onion, garlic, paste, coconut milk, stock, lime leaves, sauce, water chestnut, corn and carrots in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
3.Discard lime leaves. Add lychees and snow peas to cooker; cook, uncovered, on high, for 5 minutes or until snow peas are tender. Season to taste. Serve curry sprinkled with shallots and coriander; accompany with lime wedges.
Not suitable to freeze. Curry pairs perfectly with steamed jasmine rice. Fried shallots are available, canned or in cellophane bags, at Asian grocery stores; once opened, they will keep for months if tightly sealed. Make your own by thinly slicing shallots and shallow-frying in vegetable oil until crisp and golden-brown; drain on paper towel.
Note
