Slow-cooked red pork curry
This simple prok red curry recipe creates big flavours in no time thanks to the slowcooker
- 4 hrs 45 mins cooking
- Serves 8
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Ingredients
Slow-cooked red pork curry
- 1 2/3 cup (400ml) coconut milk
- 1 cup (250ml) chicken stock
- 1/4 cup (75g) Thai red curry paste
- 2 tablespoon fish sauce
- 3 fresh kaffir lime leaves, shredded finely
- 1.5 kilogram rindless boneless NZ Pork belly, cut into 3cm pieces
- 2 kumara (1kg), chopped coarsely
- 270 gram 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
Method
Slow-cooked red pork curry
- 1Combine 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.
- 2Skim fat from surface; discard. Place beans on surface of curry; cook for a further 5 minutes. Season to taste.
- 3Serve curry sprinkled with basil, chilli and shredded lime leaf.
Notes
Ask the butcher to chop the pork belly for you. If you have the time, refrigerate the curry at the end of step 1 until cold; this will solidify the fat and make it easy to remove. This recipe is suitable to freeze at the end of step 2.
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