Slow-cooker Thai pork curry
Throw pork, mushrooms, garlic, Thai red curry paste and a few other simple ingredients into the slow cooker and let it do all the hard work for you.
- Yield: Serves 8
- Preparation Time: 10 Minutes
- Cooking Time: 5 hours
- Proven
Ingredients
- 1.8kg boneless pork leg
- 2 teaspoons peanut oil
- 40g packet dried sliced shiitake mushrooms
- 2 lemongrass stalks, halved
- 10cm piece fresh ginger, sliced
- 2 garlic cloves, bruised
- 2 star anise
- 1/2 cup thai red curry paste
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 teaspoon chicken stock powder
- 400ml can coconut milk
- 2 bunches gai larn (chinese broccoli), cut into 10cm lengths
- 2 bunches broccolini, trimmed
- Fresh coriander sprigs, to serve
- Halved long red chilli, to serve
- Fried shallots, to serve
- Steamed jasmine rice, to serve
Directions
- Remove string from pork. Remove and discard rind from pork. Heat oil in a large frying pan over medium-high heat. Add pork. Cook, turning occasionally for 8 minutes or until browned all over.
- Meanwhile, place mushrooms, lemongrass, ginger, garlic and star anise in the base of a 5.5-litre slow cooker. Whisk curry paste, tamarind, sugar, stock powder and coconut milk in a bowl.
- Place pork in slow cooker. Pour over coconut mixture. Cover. Cook on HIGH for 4 hours 30 minutes or until pork is tender.
- Cook gai larn and broccolini in a saucepan of boiling salted water for 2 minutes or until just tender. Drain.
- Transfer pork to a serving platter. Place vegetables around pork. Drizzle with sauce. Top with coriander, chilli and fried shallots. Serve with rice.
