Name: Slow-cooker Red Pork Curry
Total time: 4 h 45 min
Yield: 8
Ingredients: 1⅔ cups (400ml) coconut milk; 1 cup (250ml) salt-reduced chicken stock; ¼ cup (75g) Thai red curry paste; 2 tbsp fish sauce; 3 fresh makrut lime leaves, shredded finely; 1.5kg rindless, boneless pork belly, cut into 3cm pieces; 2 large orange sweet potatoes (1kg), chopped coarsely; 270g snake beans, chopped coarsely; 1 cup Thai basil leaves; 2 fresh long red chillies, sliced thinly; 1 fresh makrut lime leaf, extra, shredded finely

VMG Recipes