Thai pork and vegetable curry
- Total Time
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.
Pork, neck, raw520 g, (Buy 650g) trimmed, cut into 4cm pieces
Green shallots6 individual, cut into 3cm pieces
red curry paste¼ cup(s), (60g) Thai variety
chicken stock1 cup(s), (250ml)
powdered coconut milk1 tbs
Red capsicum1 medium, chopped
Pumpkin, raw400 g, Japanese variety, cut into 4cm pieces
Snow peas150 g, halved
kaffir lime leaves2 individual, shredded
fresh mint¼ cup(s), leaves
oil spray1 x 3 second spray(s)
- 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.
- 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.
- 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.