Thai pork curry

While my slow cooker is far from the prettiest appliance I have in the kitchen, it sure has catapulted me to super mom status for being able to make a fab dinner without even being in the house! It’s invaluable for slow cooking soups, stews or slow roasted meats while we’re all out at work, school or just having fun. The whole curry mixture can be combined and left to marinade in the fridge overnight, ready to simply pour into the slow cooker in the morning.

2 x 400g cans coconut milk

2 tbsp thai red or green curry paste

2 tbsp peanut butter

2 tbsp fish sauce

1 tsp soft light brown sugar

750g pork loin chops

1 red onion

1 red pepper

pack baby corn

2 garlic cloves

2cm piece fresh ginger

2 heads pak choi

Cooked rice or noodles, to serve

Small handful coriander leaves (optional)

Pour the coconut milk into a slow cooker bowl and mix in the chicken stock, curry paste, peanut butter, fish sauce and sugar and give everything a good stir together.
Cut the pork into bite-sized pieces, discarding any fat and add that into the sauce. Finely slice the onion, roughly chop the pepper, halve the baby corn and add to the sauce also. Crush in the garlic, finely grate in the ginger and give everything a good stir.
Cover with the lid and set the slow cooker to cook on low for 8 hours (or on high for 4 hours). Once cooked, roughly shred the pak choi and stir it through until just wilted. Serve the curry with cooked rice or noodles and garnished with coriander leaves if liked.

Sharon Hearne-Smith videos

Heinz videos

Hotpoint videos