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Slow-cooker red pork curry

Slow-cooker red pork curry

5
Points®
Total Time
8 hr 15 min
Prep
10 min
Cook
8 hr 5 min
Serves
4
Difficulty
Easy

Ingredients

Pork leg steak, raw

630 g, (Buy 700g) fat trimmed, cut into 2cm pieces

Red curry paste

2 tbs, Thai variety

Light canned coconut milk

½ cup(s), (125ml)

Carrot(s)

3 large, thickly sliced

Fresh ginger

1 tbs, finely grated

Salt reduced chicken stock

¾ cup(s), (180ml)

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, in batches for 2 minutes or until browned. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk and bring to the boil. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Add carrot, ginger and stock. Cook, covered, on high for 4 hours (or low for 8 hours) or until pork is tender (see tip). Serve.

Notes

SERVING SUGGESTION: Serve with steamed snow peas and choy sum plus steamed brown basmati rice. TIP: If sauce is too thin, dissolve 2 tsp cornflour in 2 tbs water and stir into pork mixture for the last 5 minutes of cooking.

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