Ingredients
Slow-cooker pork and lemon grass curry
Method
Slow-cooker pork and lemon grass curry
1.Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion and the water until mixture is smooth.
2.Heat oil in a medium frying pan; cook lemon grass paste, stirring, for 5 minutes or until fragrant.
3.Transfer lemon grass paste to a 4.5-litre (18-cup) slow cooker; stir in pork, coconut milk and eggplant. Cook, covered, on low, for 4 hours.
4.Add carrots; cook, covered, on low, for 2 hours. Stir in sauce and juice; season to taste. Serve curry topped with coriander.
This recipe is not suitable to freeze.
Note
