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
150g green beans, trimmed, halved
Steamed rice, to serve
Coriander leaves, to serve
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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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