Slow cooker red pork curry

This classic red curry is packed with tender pork shoulder and pumpkin. It's a great make-ahead meal to pop in the freezer and reheat for another time.

6

15m

6h 15m

Ingredients

  • 1 tbs olive oil
  • 2kg Coles Australian Pork Shoulder Roast Boneless, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 1/4 cup (75g) red curry paste
  • 400ml can coconut milk
  • 2 tsp fish sauce
  • 600g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 150g green beans, trimmed, halved
  • Steamed rice, to serve
  • Coriander leaves, to serve
  • Lime wedges, to serve

Method

STEP 1 

Heat the oil in a large frying pan over medium heat. Cook the pork, in 3 batches, stirring, for 5 mins or until brown all over.

STEP 2 

Place the pork, onion, curry paste, coconut milk, fish sauce and pumpkin in a slow cooker. Cover and cook for 6 hours on low (or 4 hours on high), adding the beans for the last 30 mins of cooking.

STEP 3 

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

Dietary information

Egg-free
Dairy-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.