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Photo of Thai pork and vegetable curry by WW

Thai pork and vegetable curry

12
Points®
Total Time
3 hr 35 min
Prep
15 min
Cook
3 hr 20 min
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 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.

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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