Facebook0Twitter0Pinterest0 Ingredients 2 ½ -3 lb (1.25-1.5 kg) pork leg strips 4 large Peak of the Market red potatoes, peeled and diced into ½-inch (1.25 cm) cubes 1 large Peak of the Market red bell pepper, seeded and diced 2 cups (500 mL) chopped Peak of the Market yellow onion 3 cloves garlic, minced 2 Tbsp (30 mL) grated ginger root 1-14 oz (398 mL) can coconut milk ½ cup (125 mL) sodium-reduced beef broth 3 Tbsp (45 mL) Thai red curry paste 1 Tbsp (15 mL) fish sauce 2 Tbsp (30 mL) all-purpose flour 2 tsp (10 mL) lime zest 2 Tbsp (30 mL) lime juice Salt and ground black pepper to taste 1 red chili pepper, thinly sliced for garnish (optional) Chopped fresh Thai basil for garnish (optional) Directions In slow cooker, combine pork strips, potatoes, bell pepper, onion, garlic and ginger. In large measuring cup, whisk together coconut milk, broth, curry paste and fish sauce. Add to slow cooker; stir to combine. Cover and cook on LOW until pork is tender, about 6 hours. In small bowl, whisk flour with 2 Tbsp cold water until smooth; add to slow cooker, stirring continuously. Cover and cook on HIGH until slightly thickened, 15-20 minutes. Stir in lime zest and lime juice. Season with salt and pepper according to taste. Garnish with chili pepper slices and /or chopped basil, if desired. Note: Browning pork leg strips before adding to slow cooker adds colour and flavour. Pairs well with Flor De Cana rum & orange cocktail Facebook0Twitter0Pinterest0 Found Under: Main CoursesSoups / StewsPorkSlow Cooker Leave a Review Cancel reply You must Register or Login to post a comment.