Slow cooked Thai Red Curry Soup

Ingredients

1. Pork shoulder, cubed - 1.2lbs (Can also substitute secondary cuts of beef/poultry)

2. Thai red curry paste - 3 tblspn

3. Coconut milk (Full fat) - 1 can, 12oz

4. Garam masala - 2 tspn

5. Turmeric powder - 1tspn

6. Chicken stock - 4 cups

7. Kaffir lime leaves - 3-4 nos

8. Bell Pepper, sliced - 1 large

9. Onion, finely chopped - 1/2 cup

10. Lime/ Lemon - To Taste

11. Cilantro - For garnish

12. Oil

Method

1. Heat a Pan over medium heat. Add about 1 tablespoon of oil.

2. Add the red curry paste Cook until fragrant, about 5min. Add the garam masala powder and turmeric powder. Sautee for a couple minutes.

3. Add the pork and coat the pieces in the red curry paste mixture.

4. Transfer the mix to a slow cooker. Add the coconut milk and chicken stock.

5. Bruise the kaffir lime leaves and add it in.

6. In the last 30min of cooking, add in the bell pepper.

7. Once done cooking, add the onions and cilantro.

8. Serve hot.