Thai pork and vegetable curry
Pork, neck, raw
520 g, (Buy 650g) trimmed, cut into 4cm pieces
6 individual, cut into 3cm pieces
Red curry paste
¼ cup(s), (60g) Thai variety
1 cup(s), (250ml)
Powdered coconut milk
1 medium, chopped
400 g, Japanese variety, cut into 4cm pieces
150 g, halved
Kaffir lime leaves
2 individual, shredded
¼ cup(s), leaves
1 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.