Slow-cooker red pork curry

A fragrant red curry with slow-cooked pork that will melt in your mouth.

  • 4 hrs 30 mins cooking
  • Serves 4
  • Print
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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


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.

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