Name: Pork and lemongrass curry
Cook time: 390 min
Total time: 390 min
Yield: 6
Ingredients: 2 x 10cm (4-inch) sticks fresh lemon grass (40g), chopped coarsely; 3 clove garlic, quartered; 4 centimetre (1½-inch) piece fresh galangal (20g), 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 red onion (170g), chopped coarsely; 1/2 cup (125ml) water; 1 tablespoon peanut oil; 1.2 kilogram (2½ pounds) pork neck, chopped coarsely; 800 millilitre (3⅓ cups) canned coconut milk; 3 baby eggplants (180g), sliced thickly; 375 gram (12 ounces) baby carrots, halved lengthways; 1 tablespoon fish sauce; 2 tablespoon lime juice; 1/2 cup loosely packed fresh coriander (cilantro) leaves

Pork and lemongrass curry

Slow cooking the pork in this way will result in a meat so tender that you could cut it with a spoon. Serve with a steaming bowl of rice to ensure you soak up every last drop of that delicious sauce.

Serves 6

Cook

6H 30M

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Ingredients

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

3 clove garlic, quartered

4 centimetre (1½-inch) piece fresh galangal (20g), 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 red onion (170g), chopped coarsely

1/2 cup (125ml) water

1 tablespoon peanut oil

1.2 kilogram (2½ pounds) pork neck, chopped coarsely

800 millilitre (3⅓ cups) canned coconut milk

3 baby eggplants (180g), sliced thickly

375 gram (12 ounces) baby carrots, halved lengthways

1 tablespoon fish sauce

2 tablespoon lime juice

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

Method

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

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

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.

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

Serve with steamed rice. Not suitable to freeze
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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