Name: Slow-cooker red pork curry
Cook time: 270 min
Total time: 270 min
Yield: 4
Ingredients: Red pork curry; 1 2/3 cup (410ml) coconut cream; 1 cup (250ml) salt-reduced chicken stock; 1/4 cup (75g) red curry paste; 2 tablespoon fish sauce; 3 fresh kaffir lime leaves, shredded finely; 1.5 kilogram rindless boneless pork belly, chopped coarsely; 2 kumara, chopped coarsely; 500 gram snake beans, chopped coarsely; 1 cup loosely packed fresh thai basil leaves; 2 fresh long red chillies, sliced thinly; 1 fresh kaffir lime leaf, shredded finely, extra

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Ingredients

Red pork curry

1 2/3 cup (410ml) coconut cream

1 cup (250ml) salt-reduced chicken stock

1/4 cup (75g) red curry paste

2 tablespoon fish sauce

3 fresh kaffir lime leaves, shredded finely

1.5 kilogram rindless boneless pork belly, chopped coarsely

2 kumara, chopped coarsely

500 gram snake beans, chopped coarsely

1 cup loosely packed fresh thai basil leaves

2 fresh long red chillies, sliced thinly

1 fresh kaffir lime leaf, shredded finely, extra

Method

Red pork curry

Combine coconut cream, stock, paste, sauce and lime leaves in a 4.5-litre (18-cup) slow cooker; add pork and kumara. Cook, covered, on high, 4 hours.

Skim fat from surface. Stir in beans; cook, covered, on high, 30 minutes. Season to taste.

Serve topped with basil, chilli and extra shredded lime leaf.

To freeze: Complete the recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. Ask the butcher to chop the pork belly for you.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Red pork curry

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