Recipe & Photo Credit: The Australian Women’s Weekly
2 x 10cm (4-inch) sticks fresh lemon grass (40g), chopped coarsely
3 garlic, quartered
20 gram piece fresh galangal, 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 medium red onion (170g), chopped coarsely
1/2 cup (125ml) water
1 tablespoon peanut oil
1.2 kilogram pork neck, chopped coarsely
3 1/4 cup (810ml) coconut milk
3 baby (finger) eggplants (180g), sliced thickly
375 gram baby carrots, halved lengthways
1 tablespoon fish sauce
2 tablespoon lime juice
1/2 cup loosely packed fresh coriander (cilantro) leaves
1. Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion and the water until mixture is smooth.
2. Heat oil in a medium frying pan; cook lemon grass paste, stirring, for 5 minutes or until fragrant.
3. 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.
4. Add carrots; cook, covered, on low, for 2 hours. Stir in sauce and juice; season to taste. Serve curry topped with coriander.