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Slow-cooker Thai pork curry
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Prep Time:
10 minutes
Cook Time:
285 minutes
Total Time:
295 minutes
Effortlessly create a flavorful Thai red curry pork dish by tossing ingredients in a slow cooker.
Ingredients:
  • 1.8kg boneless pork leg
  • 9.20 gm peanut oil
  • 40g packet dried sliced shiitake mushrooms
  • 2 lemongrass stalks, halved
  • 10cm piece fresh ginger, sliced
  • 2 garlic cloves, bruised
  • 2 star anise
  • 175.00 gm Thai red curry paste
  • 40.00 ml tamarind paste
  • 32.00 gm brown sugar
  • 1 tsp 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
Instructions:
  • Prepare the pork by removing and discarding the rind. Heat oil in a large frying pan over medium-high heat, then add the pork. Cook the pork, turning occasionally, for 8 minutes until it is browned all over.
  • Place mushrooms, lemongrass, ginger, garlic, and star anise in the base of a 5.5-liter slow cooker. In a bowl, whisk together curry paste, tamarind, sugar, stock powder, and coconut milk.
  • Add the pork to the slow cooker and generously pour the flavorful coconut mixture over it. Secure the lid and let it cook on HIGH for 4 hours 30 minutes or until the pork is perfectly tender.
  • Blanch gai larn and broccolini in boiling salted water for 2 minutes until tender. Drain well.
  • Transfer the succulent pork to an elegant serving platter, artfully arranging the vibrant vegetables around it. Luxuriously drizzle with the delectable sauce, then generously sprinkle with fresh coriander, spicy chili, and crispy fried shallots. Serve this exquisite dish with a side of fluffy rice.

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