Slow cooker recipes

Slow-cooker red pork curry

A fragrant red curry with slow-cooked pork that will melt in your mouth.
RED PORK CURRY
4
4H 30M

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Ingredients

Red pork curry

Method

Red pork curry

1.

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.

2.

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

3.

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

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