Pork And Lemongrass Curry

• 2 (4 inch) pieces fresh lemongrass, roughly chopped
• 3 cloves garlic, quartered
• 1 (1 1/4 inch) piece fresh galangal, thinly sliced
• 1 None small fresh red bird's-eye chili, roughly chopped
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground cardamom
• 3 None fresh kaffir lime leaves, thinly shredded
• 1 None medium red onion, roughly chopped
• 1 tbsp peanut oil
• 2 2/3 lb pork neck, roughly chopped
• 2 (13.5 oz) cans coconut milk
• 3 None baby eggplants, thickly sliced
• 13.5 oz baby carrots, halved lengthwise
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 cup fresh cilantro leaves

1. Blend or process lemongrass, garlic, galangal, chili, spices, kaffir lime leaves, onion and 1/2 cup water until smooth.
2. Heat oil in a medium frying pan. Cook lemongrass paste, stirring, for 5 mins, or until fragrant. Transfer to a 4.5 quart slow cooker. Stir in pork, coconut milk and eggplant. Cook, covered, on low for 4 hours.
3. Add carrots and cook, covered, on low for 2 hours. Stir in fish sauce and lime juice. Season. Distribute between serving bowls and sprinkle with cilantro.

fresh lemongrass, garlic, fresh galangal, fresh red birds, ground turmeric, ground cumin, ground cardamom, fresh kaffir lime leaves, red onion, peanut oil, pork neck, coconut milk, baby eggplants, baby carrots, fish sauce, lime juice, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33744 (may not work)