Thai pork and vegetable curry

Total Time
3:35
Prep
0:15
Cook
3:20
Serves
4
Difficulty
Moderate
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, neck, raw
    520 g, (Buy 650g) trimmed, cut into 4cm pieces
  • Green shallots
    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, raw
    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.
Notes
SERVING SUGGESTION: Steamed basmati rice. TIP: Suitable to freeze (without kaffir lime and mint leaves) for up to 3 months. ON THE STOVE TOP If you don’t have a slow cooker, cook curry in a large covered saucepan over low heat for 1 1/2 hours. Add capsicum and pumpkin and cook, uncovered, for last 20 minutes or until pork and vegetables are tender. Add snow peas for last 5 minutes of cooking.

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