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
1. Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion and the water until mixture is smooth.
2. Heat oil in a medium frying pan; cook lemon grass paste, stirring, for 5 minutes or until fragrant.
3. 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.
4. 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
Related
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