Slow-cooked red pork curry

This simple Thai curry creates big flavours with little effort thanks to the slow-cooker.

  • 4 hrs 45 mins cooking
  • Serves 8
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Slow-cooked red pork curry
  • 1 2/3 cup (400ml) coconut milk
  • 1 cup (250ml) chicken stock
  • 1/4 cup (75g) thai red curry paste
  • 2 tablespoon fish sauce
  • 3 fresh kaffir lime leaves, shredded finely
  • 1.5 kilogram rindless boneless pork belly, cut into 3cm pieces
  • 2 kumara (1kg), chopped coarsely
  • 270 gram snake beans, chopped coarsely
  • 1 cup loosely packed fresh thai basil leaves
  • 2 fresh long red thai chillies, sliced thinly
  • 1 fresh kaffir lime leaves, shredded finely, extra


Slow-cooked red pork curry
  • 1
    Combine coconut milk, stock, curry paste, sauce and lime leaves in a 4.5-litre (18-cup) slow cooker. Add pork and kumara; cook, covered, on high, 4½ hours or until pork is tender.
  • 2
    Skim fat from surface; discard. Place beans on surface of curry; cook for a further 5 minutes. Season to taste.
  • 3
    Serve curry sprinkled with basil, chilli and shredded lime leaf.


Ask the butcher to chop the pork belly for you. If you have the time, refrigerate the curry at the end of step 1 until cold; this will solidify the fat and make it easy to remove. This recipe is suitable to freeze at the end of step 2.

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