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Slow cooker red pork curry

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

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.

  • Serves6
  • Cook time6 hour 15 minutes
  • Prep time15 minutes
Red curry pork served on top of rice with green beans and coriander


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

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

Nutrition Information


Energy: 2618kJ/626 Cals (30%)

Protein: 68g (136%)

Fat: 34g (49%)

Sat fat: 17g (71%)

Carb: 11g (4%)

Sugar: 8g (9%)

Fibre: 4g (13%)

Sodium: 954mg (48%)