Slow Cooker Pork Massaman Curry
Rich, warming and wonderfully aromatic, this Slow Cooker Pork Massaman Curry is the ultimate comfort meal for cooler nights. Tender chunks of pork scotch‑fillet simmer slowly with onion, red chillies, carrots, chat potatoes and a creamy coconut‑milk base, all infused with fragrant Massaman curry paste. The result? A silky, mildly spiced curry with deep Thai‑inspired flavours, ideal over steamed jasmine rice. Finish with chopped coriander, extra chillies and roasted peanuts for a touch of freshness and crunch. Easy to prep (about 15 min) and hands‑off for 3 hrs, a satisfying family dinner waiting when you walk in the door.
Ingredients
- 1.2kg diced Otway Pork scotch fillet
- 1 tablespoon vegetable or peanut oil
- 1 brown onion, finely chopped
- 2 long red chillies, deseeded and thinly sliced
- 1/3 cup store-bought Massaman curry paste
- 2 carrots, peeled and thickly sliced
- 400ml can coconut milk
- 500g small chat potatoes, halved
- Steamed jasmine rice, coriander sprigs, sliced red chilli, and roasted peanuts, to serve
Method
Heat oil in a large frying pan over medium-high heat. Add onion and chilli and cook, stirring occasionally, for 4-5 minutes or until softened.
Add pork and stir in the curry paste and cook for 1-2 minutes until fragrant.
Add carrots, coconut milk and potatoes. Stir until combined and mixture comes to the boil.
Transfer pork mixture to a slow cooker. Cook on High for 3 hours or until tender and cooked through. Season to taste.
Serve with steamed rice, coriander, sliced red chilli and roasted chopped peanuts.
