Ingredients
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 (kaffir 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
Instructions
STEP 1
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.
STEP 2
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.
STEP 3
Taste the broth and season with the fish sauce and sugar.
STEP 4
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.
