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Slow-Cooker Thai Pork Curry
Ingredients
- 1.8kg boneless pork leg
- 2 teaspoons peanut oil
- 40g packet dried sliced shiitake mushrooms
- 2 lemongrass stalks, halved
- 10cm piece fresh ginger, sliced
- 2 garlic cloves, bruised
- 2 star anise
- 1/2 cup Thai red curry paste
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 teaspoon chicken stock powder
- 400ml can coconut milk
- 2 bunches gai larn (Chinese broccoli), cut into 10cm lengths
- 2 bunches broccolini, trimmed
- Fresh coriander sprigs, to serve
- Halved long red chilli, to serve
- Fried shallots, to serve
- Steamed jasmine rice, to serve
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