Slow cooker Red Pork Curry

This winter warmer is delicious, high in iron and will be sure to please the whole family. The recipe an adaptation of a recipe we love from www.taste.com.au .

Ingredients

1 tablespoon olive oil

2kg Pork Shoulder Roast Boneless, cut into 3cm pieces (we can cut it up, just ask!)

1 brown onion, finely chopped

1/4 cup (60g) red curry paste

400ml can coconut milk

2 teaspoons fish sauce

600g butternut pumpkin, peeled, seeded, cut into 3cm pieces

150g green beans, trimmed, halved

Coriander leaves, to serve

Steamed long grain rice, to serve

Lime wedges, to serve

How to cook:

Step 1

Heat the oil in a large frying pan over medium heat. Add the pork and cook in 3 batches, stirring, for 5 mins or until browned all over and smelling great.

Step 2

Place the cooked pork, onion, curry paste, coconut milk, fish sauce and pumpkin in the bowl of a 20-cup (5L) capacity slow cooker or a cast iron casserole dish if you are using the oven. Cook, covered, on low for 6 hours or on high or 120 degrees c for 4 hours, adding the beans in the last 30 mins of cooking time.

Step 3

Divide the curry and rice among serving bowls. Sprinkle with coriander and serve with lime wedges.

This one freezes really well if you have made too much!

Enjoy