Thai pork and vegetable curry
12
Points®
Total time: 3 hr 35 min • Prep: 15 min • Cook: 3 hr 20 min • Serves: 4 • Difficulty: Easy
Thai curries have a more fresh flavour combination and this version sure delivers them! Lime, mint, capsicum and coconut are all combined with the red curry to create a slow-cooked dish that has a pop of Asian flavour.
Ingredients
Pork scotch roast, raw
650 g, cut into 4cm pieces
Green shallot(s)
6 individual, cut into 3cm pieces
Red curry paste
¼ cup(s), (60g) Thai variety
Chicken stock
1 cup(s), (250ml)
Powdered coconut milk
1 tbs
Red capsicum
1 medium, chopped
Pumpkin
400 g, Japanese variety, cut into 4cm pieces
Snow peas
150 g, halved
Kaffir lime leaves
2 individual, shredded
Fresh mint
¼ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, turning, in batches, for 5 minutes or until browned. Add shallots and cook for 1 minute or until softened.
2
Add curry paste and cook, stirring, for 1 minute or until fragrant. Stir in stock and coconut milk powder and bring to the boil. Transfer to a 4.5 litre (18-cup) slow cooker.
3
Add capsicum and pumpkin to slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours). Stir in snow peas and cook, covered, on high for 5 minutes or until peas are just tender. Serve curry sprinkled with lime leaf and mint.
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