Name: Slow-cooker pork and lemongrass curry
Prep time: 20 min
Cook time: 365 min
Total time: 385 min
Yield: 6
Ingredients: Slow-cooker pork and lemon grass curry; 2 x 10cm (4-inch) sticks fresh lemon grass (40g), chopped coarsely; 3 garlic, quartered; 20 gram piece fresh galangal, sliced thinly; 1 fresh small red thai (serrano) chilli, chopped coarsely; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 3 fresh kaffir lime leaves, shredded thinly; 1 medium red onion (170g), chopped coarsely; 1/2 cup (125ml) water; 1 tablespoon peanut oil; 1.2 kilogram pork neck, chopped coarsely; 3 1/4 cup (810ml) coconut milk; 3 baby (finger) eggplants (180g), sliced thickly; 375 gram baby carrots, halved lengthways; 1 tablespoon fish sauce; 2 tablespoon lime juice; 1/2 cup loosely packed fresh coriander (cilantro) leaves

Slow-cooker pork and lemongrass curry

Hearty, warming and packed full of flavour, this delicious pork and lemongrass curry is the easiest way you'll make an authentic Asian style curry at home. Simply pop all the ingredients in the slow-cooker, and let the magic happen.

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Serves 6

Prep

20M

Cook

6H 5M

Total

6H 25M

Ingredients

Slow-cooker pork and lemon grass curry

2 x 10cm (4-inch) sticks fresh lemon grass (40g), chopped coarsely

3 garlic, quartered

20 gram piece fresh galangal, sliced thinly

1 fresh small red thai (serrano) chilli, chopped coarsely

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom

3 fresh kaffir lime leaves, shredded thinly

1 medium red onion (170g), chopped coarsely

1/2 cup (125ml) water

1 tablespoon peanut oil

1.2 kilogram pork neck, chopped coarsely

3 1/4 cup (810ml) coconut milk

3 baby (finger) eggplants (180g), sliced thickly

375 gram baby carrots, halved lengthways

1 tablespoon fish sauce

2 tablespoon lime juice

1/2 cup loosely packed fresh coriander (cilantro) leaves

Method

Slow-cooker pork and lemon grass curry

Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion and the water until mixture is smooth.

Heat oil in a medium frying pan; cook lemon grass paste, stirring, for 5 minutes or until fragrant.

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.

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

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

Slow-cooker pork and lemon grass curry

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