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.
Serves66
Cook time6 hr 15 mins6 hour 15 minutes
Prep time15 mins15 minutes
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
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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.
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
Description
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.
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.
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