spicy pork with coconut, red peppers and spring onions
 
using a 2 portion slow cooker
 

serves 2-3

2 tbsp vegetable oil
350-400g/12-14oz pork fillet, cut into 1cm/ ½ in slices
8 spring onions, sliced diagonally
1 red pepper, sliced
200g/7oz pack mixed baby vegetables, carrots, corns and mangetout
1 tbsp Thai red curry paste
2 tbsp fish sauce
400ml can coconut milk
2 tbsp fresh coriander, roughly chopped

Heat the oil in a frying pan, add the pork, brown on both sides. Transfer the meat to the slow cooker. Fry the prepared vegetables briefly in the remaining pan juices then pack them into the cooker over the pork. Stir the curry paste and fish sauce into the coconut milk, and pour over the vegetables Cover with the lid and cook on AUTO for 6 hours, or on High for 4 hours. Stir in the coriander and season with extra fish sauce Serve with rice or creamy mashed potatoes and steamed or stir fried pak choy

Cook's Tip: Add 3-4 dried kaffir lime leaves for a zesty Thai flavour.