Slow Cooker Thai-Style Pork Curry
You’ll LOVE these fragrant flavours bubbling away in your slow cooker! Inspired by a love for Massaman curry, this slimming friendly Thai-style dish is a treat for the whole family.
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NutritionPer Serving
- Calories384
- Carbs29g
- Protein39g
- Fat12g
- Saturates3.9g
- Sugars5.7g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Imagine coming home to a Fakeway that’s ready to serve after a long day! You can let our Slow Cooker Thai-Style Pork Curry bubble away for hours until you’re ready to enjoy.
Our Slow Cooker Thai-Style Pork Curry is warming and tasty without the calories you’d normally get from a restaurant or takeaway version. We’ve filled ours with plenty of tasty veggies and used dairy-free coconut milk to keep the calories low.
Inspired by our love for Massaman flavours, we’ve used a tasty blend of ingredients from India (including cumin and cardamom) and Thailand (including lemongrass and tamarind) to create a rich and satisfying fusion dish.
Let it bubble away in the slow cooker until the potatoes soften and the pork is nice and tender! You can also cook this recipe in your instant pot or oven.
What diets is this Slow Cooker Thai-Style Pork Curry suitable for?
This Slow Cooker Thai-Style Pork Curry recipe is suitable for dairy-free diets.
It can be made gluten-free as long as you swap out the following ingredients for gluten-free versions;
- Beef stock cube
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Slow Cooker Thai-Style Pork Curry?
You’ll need Thai fish sauce (also known as Nam Pla) to make this recipe. It’s a clear, golden liquid made from fish that adds a savoury, umami flavour to food.
We also use Tamarind paste to add a sour, citrus flavour to the dish. It’s a sticky paste made from the fruit of the tamarind tree.
You should be able to find both of these ingredients at your local supermarket.
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You can come home to countless tasty recipes thanks to the convenience of a slow cooker!
You’ll need Thai fish sauce (also known as Nam Pla) to make this recipe.
How many calories are in this Slow Cooker Thai-Stylee Pork Curry?
There are 391 calories per portion in this Slow Cooker Thai-Style Pork Curry, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Slow Cooker Thai-Style Pork Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
To make the curry paste, place a large non-stick frying pan over a high heat (no need to spray with low calorie cooking spray). As soon as the frying pan is hot, add the onion, garlic and ginger, stir and toast for about 4–5 minutes until a little charred around the edges. This will add a hint of smokiness to the finished curry. Transfer to a food processor and set aside.
Step 2
Reduce the heat to medium and add the chilli flakes, cumin, cardamom, coriander, cinnamon and cloves. Stir well and toast for about 30 seconds until you can smell fragrant flavours being released, taking care not to burn the spices.
Step 3
Add the toasted spices to the food processor containing the charred ingredients. Add the lemongrass and water, and blitz to form a coarse paste. Set aside.
Step 4
Spray the frying pan with low calorie cooking spray (no need to wash the frying pan first), and place on a medium heat. When the frying pan is hot, add the pork and seal on all sides, stirring, for about 3–4 minutes. Add the curry paste and continue to cook for a further 2–3 minutes, stirring well.
Step 5
Transfer the pork and curry paste to the slow cooker. Add the potatoes, coconut milk alternative, beef stock, fish sauce, tamarind paste, sweetener or sugar and peanut butter. Stir well to combine all the ingredients then cover with the lid.
Step 6
Cook on the high setting for 4–5 hours, stirring halfway through if possible. When the curry is ready, the chunks of potato will be soft, some will have broken down to thicken the curry sauce and the pork will be tender. If the sauce is too thick for your taste, add a little water to thin it down. If it is too thin for your taste, cook uncovered for a short time to reduce further.
Step 7
Just before serving, stir in the torn basil leaves. Sprinkle red chilli slices and a few fresh basil leaves on top. Serve with Basmati rice or other accompaniment of your choice.
What could I serve with this Thai-Style Pork Curry?
This Slow Cooker Thai-Style Pork Curry is delicious all on its own, or you could serve it with rice. A 50g/125g (cooked) portion of basmati would be 173 cals in total.
Why not put on a Thai-inspired Fakeaway spread by serving it up alongside one or more of these tasty dishes?
How do you know when Slow Cooker Thai-Style Pork Curry is cooked?
You should cook this Slow Cooker Thai-Style Pork Curry until the potatoes soften and the pork is tender. This will take around 2–2 ½ hours.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Slow Cooker Thai-Style Pork Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Slow Cooker Thai-Style Pork Curry in the fridge for approximately 1–2 days or so.
Can I freeze Slow Cooker Thai-Style Pork Curry?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Slow Cooker Thai-Style Pork Curry?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
You can reheat on the stovetop in a covered saucepan over a low heat until piping hot. You may need to add a little water if the sauce appears to be drying out.
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Slow Cooker Thai-Style Pork Curry
You'll love these flavours bubbling away in your slow cooker! We've used slimming friendly ingredients to create this fragrant dish.
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Prep Time
20 MINS
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Cook Time
4 HR 15
- KCals 384
- Carbs 29G
Instructions
- To make the curry paste, place a large non-stick frying pan over a high heat (no need to spray with low calorie cooking spray). As soon as the frying pan is hot, add the onion, garlic and ginger, stir and toast for about 4–5 minutes until a little charred around the edges. This will add a hint of smokiness to the finished curry. Transfer to a food processor and set aside.
- Reduce the heat to medium and add the chilli flakes, cumin, cardamom, coriander, cinnamon and cloves. Stir well and toast for about 30 seconds until you can smell fragrant flavours being released, taking care not to burn the spices.
- Add the toasted spices to the food processor containing the charred ingredients. Add the lemongrass and water, and blitz to form a coarse paste. Set aside.
- Spray the frying pan with low calorie cooking spray (no need to wash the frying pan first), and place on a medium heat. When the frying pan is hot, add the pork and seal on all sides, stirring, for about 3–4 minutes. Add the curry paste and continue to cook for a further 2–3 minutes, stirring well.
- Transfer the pork and curry paste to the slow cooker. Add the potatoes, coconut milk alternative, beef stock, fish sauce, tamarind paste, sweetener or sugar and peanut butter. Stir well to combine all the ingredients then cover with the lid.
- Cook on the high setting for 4–5 hours, stirring halfway through if possible. When the curry is ready, the chunks of potato will be soft, some will have broken down to thicken the curry sauce and the pork will be tender. If the sauce is too thick for your taste, add a little water to thin it down. If it is too thin for your taste, cook uncovered for a short time to reduce further.
- Just before serving, stir in the torn basil leaves. Sprinkle red chilli slices and a few fresh basil leaves on top. Serve with Basmati rice or other accompaniment of your choice.
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Recipe notes
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