Sunday, 14 October 2012

Slow Cooker Thai Green Pork and Spinach Curry

I normally only cook a Thai Green chicken curry, but as I always make my own paste in double quantity, thought I'd use the other half to try a pork and spinach one!


Curry Paste (makes double so you can freeze half)
20g bunch coriander, stalks and leaves separated
2 shallots finely chopped
1 lemongrass finely chopped
2 garlic cloves finely chopped
3 small hot chillies finely chopped
1 larger green chilli finely chopped
Small handful basil leaves
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1 tsp crumbled freeze-dried kaffir lime leaves
1 tbs lime juice
1 tsp sunflower oil

Finely chop the coriander stalks and put them into a mini food blender/small food processor with the shallots, lemongrass, garlic and ginger.  Pulse until as smooth as you can get it.  Add the chillies, basicl, 3/4 of the coriander leaves, ground cumin and ground coriander, pepper, lime leaves and lime juice.  Then pulse again. Mix in the oil.   Halve the mixture and freeze half for use another time.

For the Curry
1/2 mix of the above paste
400g of coconut milk (I use light)
2 tbs thai fish sauce
Juice of 1 lime (I used cheat version in a bottle)
2 Kaffir lime leaves
600g lean diced pork
1 bunch of spring onions cut into short lengths
200g fresh baby spinach - washed
4 tomatoes, quartered

Method
Put the coconut milk, curry paste, fish sauce and lime juice in a pan.  Heat gently, stirring.   Add the meat and spring onions and bring to the boil.   Add to the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

Stir in the tomatoes and cook on high or low for a further 1 hour.  5 mins before ready to serve add the spinach and leave until just wilted - you can add 1 hour before with the tomatoes but this way the spinach stays greener!

Serve spooned over rice, or however you like!

Enjoy
Annie x






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