Red Pork Curry

• 1 (15 oz) can coconut cream
• 1 cup chicken stock
• 1/3 cup red curry paste
• 2 tbsp fish sauce
• 4 None fresh kaffir lime leaves, finely shredded, 1 reserved for garnish
• 3 1/3 lb pork belly, coarsely chopped
• 2 None sweet potatoes, coarsely chopped
• 18 oz Chinese long beans, coarsely chopped
• 1 bunch fresh Thai basil
• 2 None fresh long red chilies, thinly sliced

1. Combine coconut cream, stock, curry paste, fish sauce and lime leaves in a 4.5 quart slow cooker. Add pork belly and sweet potatoes. Cook, covered, on high for 4 hours.
2. Skim fat from surface then stir in beans. Cook, covered, on high for 30 mins. Season to taste.
3. Serve curry topped with basil, chili and reserved kaffir lime leaf.

coconut cream, chicken stock, red curry, fish sauce, fresh kaffir lime, pork belly, sweet potatoes, beans, basil, long red chilies

Taken from recipes-plus.com/api/v2.0/recipes/33975 (may not work)