Pork Curry

Ingredients

• 1kg lean pork for casseroling
• 2 large kumara, peeled
• 2 large carrots, peeled
• 1 onion, finely diced
• 1/4 – 1/2 cup Thai red curry paste
• 1/4 cup tomato paste
• 6 fresh or dried kaffir lime leaves
• 400-millilitre can coconut cream or milk
• 1-2 juicy ripe tomatoes, quartered, optional
• 250 grams sugar snap or snow peas, blanched
• 1 cup fresh basil leaves
• 2-3 tablespoons chopped fresh coriander

Steps

Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.

Cut the pork, kumara and carrots into chunky 3cm pieces.

If wishing to brown the pork and onion, heat a dash of oil in a large heavy-based frying pan and brown the pork pieces over a high heat. Brown the onion lightly, adding a dash more oil if wished.

Into the pre-warmed slow cooker put the pork, kumara, carrot, onion, curry paste, tomato paste, kaffir lime leaves and coconut cream or milk. Stir to mix the ingredients evenly and cover with the lid.

Cook on low for 5-7 hours or on high for 3-4 hours.

Season with pepper and a dash of fish sauce if wished.

Add the tomatoes if using, sugar snap or snow peas, basil and coriander and cover with the lid. Cook on high for 15 minutes before serving with boiled, delicately scented jasmine rice.

Source

Slow Cooked by Alyson Gofton