Red pork with lychee curry

This hearty red pork and lychee curry is perfect for any night of the week- delicious and satisfying.

  • 25 mins preparation
  • 8 hrs 5 mins cooking
  • Serves 4
  • Print


Red pork and lychee curry
  • 565 gram canned seeded lychees in syrup
  • 1.5 kilogram pork belly ribs (spare ribs), rind removed, halved
  • 1 large brown onion (200g), sliced thinly
  • 2 clove garlic, crushed
  • 1/3 cup (100g) red curry paste
  • 400 millilitre canned coconut milk
  • 1/2 cup (125ml) chicken stock
  • 2 fresh kaffir lime leaves
  • 2 tablespoon fish sauce
  • 227 gram canned water chestnut slices, rinsed, drained
  • 125 gram baby corn, halved
  • 400 gram baby carrots, trimmed
  • 200 gram snow peas, trimmed
  • 1/3 cup (25g) fried shallots
  • 1/3 cup loosely paced fresh coriander (cilantro) leaves
  • 2 limes, cut into wedges


Red pork and lychee curry
  • 1
    Drain lychees over a medium bowl; reserve ¹⁄³ cup syrup. Refrigerate lychees.
  • 2
    Combine reserved syrup, pork, onion, garlic, paste, coconut milk, stock, lime leaves, sauce, water chestnut, corn and carrots in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
  • 3
    Discard lime leaves. Add lychees and snow peas to cooker; cook, uncovered, on high, for 5 minutes or until snow peas are tender. Season to taste. Serve curry sprinkled with shallots and coriander; accompany with lime wedges.


Not suitable to freeze. Curry pairs perfectly with steamed jasmine rice. Fried shallots are available, canned or in cellophane bags, at Asian grocery stores; once opened, they will keep for months if tightly sealed. Make your own by thinly slicing shallots and shallow-frying in vegetable oil until crisp and golden-brown; drain on paper towel.

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