2 tbsp vegetable oil
3 tbsp Thai red curry paste
1 tsp garam masala
½ tsp turmeric
1 kg (2.2 lb) pork shoulder, cut into bite-sized pieces
2 x 400ml (13.5 oz) cans coconut milk
5 cups chicken stock
4 makrut lime leaves
3 tbsp fish sauce, or to taste
1 tsp sugar
800g (1.7 lb) cooked egg noodles
¼ cup fried shallots
¼ cup roughly chopped coriander
1 small red onion, finely sliced
lime wedges to serve
Heat the vegetable oil in a wok or frying pan over medium heat. Add the curry paste, garam masala and turmeric. Cook, stirring, for a minute. Then add the pork and stir-fry for another 2 minutes or until the pork is just starting to colour.
Transfer the pork mixture to the bowl of a slow cooker. Stir through the coconut milk and chicken stock. Lightly crush the makrut leaves and add them too. Cook on high for 3 hours or on low for 6- hours or until the pork is fork tender.
Taste the broth and season with the fish sauce and sugar.
Divide the noodles among serving bowls. Ladle over the soup and pork. Top with the fried shallots, coriander, red onion and place a lime wedge in each bowl.