Slow cooker red pork curry
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.