Slow cooked Thai red pork curry

I love slow cooking. It is, in my opinion, the easiest way to make simple and easy cooking super yummy. Just chuck it in a pot and let it simmer away. Sometimes less is more, especially so with slow cooking.

Slow-cooked Thai red pork curry

Serves: 6

Ingredients 

• 2 tbsp coconut oil (grapeseed works well too)

• 3 shallots, peeled and finely minced

• 8 cloves garlic, minced

• 2 red chillies, finely minced

• 2 inches ginger, peeled and grated

• 1 lemongrass, finely sliced

• 1.2kg pork shoulder or 1kg beef chunks (Angus beef chunks, if you are feeling fancy)

• 12 tbsp red Thai curry paste

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tin full fat coconut milk

• 125g mangetout, sliced in half

• 1/2 courgette, diced

• Jasmine rice, to serve

• Sliced spring onions to serve

• coriander leaves, to serve

• Lime wedges, to serve (optional)

Method

1. Heat the oil in a large, deep-set saucepan over a medium-high heat. Once the oil is shimmering, add onions, ginger, garlic, chilli, and lemongrass.

2. Stir and cover the pot with a lid. Fry until the onions are softened.

3. Add the pork chunks into the pot and stir so that the onion mix is evenly combined with the beef. Cover with a lid. If needed, add in more oil.

4. Once the pork is browned, add in the ground corriander, cumin and curry paste. Give everything a good stir and fry for 2 minutes to release the aromas.

5. Pour in half of the coconut milk and a splash of water and cover with a lid. Cook for two hours for pork and 3 for beef. Stir every 25 minutes to ensure the curry does not burn on the bottom.

6. 30 minutes before the end, add in the remaining veg and coconut oil. Leave uncovered and stir every 10 minutes.

7. Once the meat is tender and the sauce has thickened, serve with rice, the spring onions, coriander and a squeeze of lime. I love drizzling a little sesame oil and seeds as well, if you fancy it.

   
   
   
   

   Enjoy!

   
   

   Notes -