Name: Slow-cooker pork and lemon grass curry
Prep time: 20 min
Cook time: 365 min
Total time: 385 min
Yield: 6
Ingredients: 2 x 10cm (4-inch) sticks fresh lemon grass (40g), chopped coarsely; 3 garlic, quartered; 20 gram piece fresh galangal, sliced thinly; 1 fresh small red thai (serrano) chilli, chopped coarsely; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 3 fresh kaffir lime leaves, shredded thinly; 1 medium red onion (170g), chopped coarsely; 1/2 cup (125ml) water; 1 tablespoon peanut oil; 1.2 kilogram pork neck, chopped coarsely; 3 1/4 cup (810ml) coconut milk; 3 baby (finger) eggplants (180g), sliced thickly; 375 gram baby carrots, halved lengthways; 1 tablespoon fish sauce; 2 tablespoon lime juice; 1/2 cup loosely packed fresh coriander (cilantro) leaves

Slow-cooker pork and lemon grass curry

Hearty, warming and packed full of flavour, this delicious pork and lemon grass curry is the easiest way you'll make an authentic Asian style curry at home. Simply pop all the ingredients in the slow-cooker, and let the magic happen.

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Serves 6

Prep

20M

Cook

6H 5M

Total

6H 25M

Ingredients

2 x 10cm (4-inch) sticks fresh lemon grass (40g), chopped coarsely

3 garlic, quartered

20 gram piece fresh galangal, sliced thinly

1 fresh small red thai (serrano) chilli, chopped coarsely

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom

3 fresh kaffir lime leaves, shredded thinly

1 medium red onion (170g), chopped coarsely

1/2 cup (125ml) water

1 tablespoon peanut oil

1.2 kilogram pork neck, chopped coarsely

3 1/4 cup (810ml) coconut milk

3 baby (finger) eggplants (180g), sliced thickly

375 gram baby carrots, halved lengthways

1 tablespoon fish sauce

2 tablespoon lime juice

1/2 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion and the water until mixture is smooth.

2.Heat oil in a medium frying pan; cook lemon grass paste, stirring, for 5 minutes or until fragrant.

3.Transfer lemon grass paste to a 4.5-litre (18-cup) slow cooker; stir in pork, coconut milk and eggplant. Cook, covered, on low, for 4 hours.

4.Add carrots; cook, covered, on low, for 2 hours. Stir in sauce and juice; season to taste. Serve curry topped with coriander.

This recipe is not suitable to freeze.
Note

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