Slow cooker red pork curry

Australian Women’s Weekly NZ - - CONTENTS -

Home­made curry pastes are eas­ier to make than you think. Fresh and fra­grant, they’ll re­ward you with rich, vi­brant cur­ries.

Red curry paste

MAKES 1 CUP PREP AND COOK TIME 25 MIN­UTES

20 dried long red chill­ies

1 tea­spoon ground co­rian­der

2 tea­spoons ground cumin

1 tea­spoon hot pa­prika

2cm piece fresh ginger, chopped finely 3 cloves gar­lic, quar­tered

1 medium (170g) red onion, chopped coarsely

1 stalk fresh lemon grass, white part only, sliced thinly

2 ta­ble­spoons coarsely chopped fresh co­rian­der, root and stem mix­ture 2 tea­spoons shrimp paste

1 ta­ble­spoon peanut oil

1 Place chill­ies in a small heat­proof bowl or jug, cover with boil­ing wa­ter. Stand for 15 min­utes; drain.

2 Mean­while, place the ground co­rian­der, cumin and pa­prika in a small fry­ing pan over medium heat; cook, stir­ring con­tin­u­ously, un­til fra­grant.

3 Blend or process chill­ies and spices with ginger, gar­lic, onion, lemon grass, co­rian­der mix­ture and shrimp paste un­til mix­ture forms a paste. Add oil; blend un­til smooth. Spoon paste into a ster­ilised jar; cover with a thin layer of oil. Seal and re­frig­er­ate.

Suit­able to freeze or mi­crowave.

Slow cooker red pork curry SERVES 4 PREP AND COOK TIME 4 HOURS 30 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

1⅔ cups (400ml) co­conut cream

1 cup (250ml) salt-re­duced chicken stock ½ cup (140g) red curry paste 2 ta­ble­spoons fish sauce

3 fresh kaf­fir lime leaves, shred­ded finely 1.5kg rind­less, bone­less pork belly, chopped coarsely

2 large (1kg) ku­mara, chopped coarsely 500g snake beans, chopped coarsely 1 cup loosely packed fresh Thai basil leaves

2 fresh long red chill­ies, sliced thinly 1 fresh kaf­fir lime leaf, shred­ded finely, ex­tra

1 Com­bine the co­conut cream, chicken stock, curry paste, fish sauce and lime leaves in a 4.5-litre (18-cup) slow cooker; add the pork and ku­mara. Cook on High, cov­ered, for 4 hours.

2 Skim the fat from the sur­face. Stir in the beans; cook on High, cov­ered, for 30 min­utes. Sea­son to taste.

3 Serve sprin­kled with the basil, chilli and shred­ded lime leaf, and with rice, if de­sired. Suit­able to freeze. Not suit­able to mi­crowave.

Slow cooker red pork curry

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